Spinach Artichoke Soufflé

A soufflé is a baked dish with a savory base combined with beaten egg whites. When baked, air bubbles in the egg whites expand, puffing the soufflé up over the top of the dish. It is a healthy alternative to many breakfast dishes if you are willing to put in in a minimal amount of time.

I tried to make this gluten-free as well as dairy-free, My mistake was I used butter instead of Ghee, if you use Ghee it will be dairy-free. They did not rise as high as they would have had I used milk, don’t let that stop you, these were excellent, they had a nice bite and were incredibly tasty.

This is my first attempt at at creating a video of the recipe (be kind) I have a lot to learn, but it is exciting to be able to do this.


“Be present in all things and thankful for all.”

Maya Angelou


  • Servings: ’8″
  • Print

If you use Ghee in replacement of the butter this will be a great dairy-free as well as gluten-free soufflé


  • Cooking Spray

    1/3 cup chopped Artichoke Hearts

    1 cup chopped Baby Spinach

    2 tablespoons Shredded Cheese (I used Pepper Jack)

    1/4 teaspoon Salt

    1/4 teaspoon Ground Black Pepper

    3/4 teaspoon Garlic

    1/4 teaspoon Onion Powder

    2 tablespoons Butter or Ghee if you will be doing Dairy Free

    1/4 cup minced onion

    1 tablespoon minced garlic

    2 tablespoons Gluten-free Flour

    1 cup Oat Milk (unsweetened or flavored)

    3 Large Eggs, yolks only

    4 Large Egg Whites only


    Preheat oven to 375°.

    Spray eight 4-ounce ramekins with cooking spray and reserve.

    In a medium bowl, combine artichokes, spinach, cheese, and spices. Reserve.

    In a small saucepan over medium heat, melt butter and sauté onion and garlic until soft.

    Whisk in flour until combined. Slowly whisk in milk and cook until thickened.

    Remove from heat and whisk in egg yolks one at a time.

    Combine onion mixture with reserved vegetable and spice mixture.

    In a separate bowl, with an electric mixer, whip egg whites to stiff peaks.

    In 3 batches, fold the egg whites into vegetable mixture.

    Divide evenly between ramekins and bake for 18-22 minutes.

    Remove from oven; serve immediately.


    Nutritional information based on ingredients used.

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