- bread crumbs - 3 st. spoons
- spinach - 300 grams
- Butter - 4 teaspoons
- flour - 3 Art. spoons
- milk - 1 1/2 Art. spoon (low-fat)
- salt - 1/2 teaspoonfuls
- freshly ground pepper - 1/4 teaspoonfuls
- eggs - 2 pieces (divided into squirrels and yolks)
- Parmesan cheese - 1 cup
- egg whites - 2 pieces
- tartar - 1 pinch
Preheat the oven to 200 degrees. Sprinkle the dish for souffle or 6 individual dishes with oil in the sprinkler. Sprinkle with breadcrumbs. Set aside. Fill the bowl with ice and water, set aside. Place the steam basket in a large saucepan, fill with water 5 cm. Bring to a boil and add the spinach. Cover and cook for about 3 minutes. Drain and dunk in a bowl of ice water. Allow to cool and wring out the water. Put the spinach in a bowl of a food processor and chop it. You should get about 1 cup. Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring constantly, for 3 minutes. Gradually add the milk and bring to a boil. Cook, stirring constantly, until the mass is slightly thickened, about 3 minutes. Season with salt and pepper. Remove from heat and set aside. In a large bowl, beat 2 egg yolks. Gradually add milk sauce, beat. Add boiled spinach and grated cheese. Beat 4 egg whites and a pinch of tartar with a mixer, gradually increasing the speed. Put 1/3 egg whites into a mixture of spinach, stir. Add the remaining proteins. Pour the mass into prepared forms. Bake the souffle in the oven until golden brown, from 20 to 30 minutes.
Servings: 6