Spinach Artichoke Soufflé
Presenting a spinach and artichoke soufflé, let's highlight its versatility as a healthy and flavorful breakfast option. Emphasizing the use of dairy-free and gluten-free ingredients, I encourage the experimentation and adaptation to dietary preferences.
Ingredients
- 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
Instructions
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.