Spinach Herb Souffle

Meredith Bond

The other night I had a hankering for something really light for dinner. Because it was Tuesday, veg day in my household, it had to be something without meat. That’s fine, because I’m rather liberal when it comes to defining vegetarian — I include eggs, and sometimes even seafood.  So, to pander to my craving, I cooked the lightest thing I could think of — a soufflé! Nope, can’t really get too much lighter than that, can you? It was surprisingly easy!

To prepare, I first watched a bunch of videos on Youtube to see how it’s done. I searched through a ton of recipes and finally found one that sounded the healthiest to me —  no cream! There was one that used almond milk instead, but I really didn’t feel like running out to the market, so I found used that used plain old milk. I also don’t like super bland, plain food, so part of my search criteria was that it have some spices in it. Happily, I found one that uses the spice I just so happen to have growing on my kitchen window sill — basil and oregano (it also called for parsley, but I don’t have any growing, and again, I didn’t want to run out to the market for some fresh parsley. I probably could have used coriander, which is growing on my back patio, but it was raining — can you say lazy? Uh-huh!)

I have to say, this recipe was delicious — even my husband, the gourmand, was impressed.  So here it is — adapted from a  recipe for a spinach soufflé from Foodnetwork.com.

Spinach Herb Souffle


  • 1/3 cup + 1 Tbs grated Parmesan cheese
  • 1 small onion, chopped fine
  • 1 cup or 1 10oz package frozen spinach, thawed (popped it in the microwave for a minute or so, then drained well)
  • 1 Tbs chopped fresh parsley (optional)
  • 1 Tbs chopped fresh basil
  • 1 Tbs chopped fresh oregano (if you grow it, keep it in a container, it spreads!)
  • Salt and pepper
  • 1 cup milk
  • 3 Tbs all-purpose flour
  • Dash hot sauce
  • 4 large egg yolks
  • 5 large egg whites


  1. Preheat oven to 375 degrees. Spray olive oil in a flat pan (I used a cake pan) — this is the trick, if you use a flat pan, it cooks more thoroughly and can’t fall, or 6 ramekins. Sprinkle the pan with parmesan cheese. Set aside.
  2. In a frying pan, add a little veg or olive oil and fry the onions until golden brown.
  3. Add the spinach and herbs, salt and pepper to taste. Remove from heat.
  4. In a small pot, heat the milk until near boiling.
  5. Whisk in flour.
  6. Add in the hot sauce.
  7. Cook, stirring, until it thickens a little.
  8. Remove from heat and beat in the egg yolks one at a time.
  9. Folk in the spinach mixture and 1/3 cup Parmesan cheese.
  10. Put the egg whites and a pinch of salt into a bowl and mix with an electric mixer until stiff peaks form.
  11. Fold the egg whites into your milk/spinach/cheese mixture and gently stir until just blended.
  12. Pour into your prepared pan or ramekins and bake until golden on top, about 35 minutes for the pan or 20 minutes for the ramekins.
  13. Serve immediately to the delight of your family.

Meredith Bond is an award-winning author of a series of traditionally published Regency romances and indie-published paranormal romances. Known for her characters “who slip readily into one’s heart,” Meredith’s heart belongs to her husband and two children. Meredith’s second favorite pastime is teaching others to write.

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