YOUR SOLIN GENERATED RECIPE
Baked Egg and Cheese Soufflé
Whisked eggs and sharp cheddar baked into a light, airy soufflé with savory sautéed spinach for a satisfyingly fluffy texture.
INGREDIENTS
3 large eggs
0.5 cup egg whites
0.5 cup low-fat cottage cheese
1 oz sharp cheddar cheese
1 cup fresh baby spinach
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp garlic powder
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe ramekin or baking dish with the olive oil.
In a small skillet over medium heat, sauté the baby spinach with a tiny pinch of salt until just wilted, then remove from heat to cool.
In a blender or food processor, combine the eggs, egg whites, cottage cheese, salt, pepper, and garlic powder.
Blend on high for 30 seconds until the mixture is completely smooth and aerated with small bubbles.
Fold the wilted spinach and shredded sharp cheddar cheese into the egg mixture by hand using a spatula.
Pour the mixture into the prepared baking dish and bake for 25-30 minutes until the center is set and the top is golden brown.
Let the soufflé rest for 2 minutes before serving to allow the structure to firm up.