Chef Jason's Spinach Souffle'
Servings 9-12 according to how you cut it.
2 bags frozen spinach (thawed and drained)
3 XL eggs
1/2 cup whole milk
1/2 cup grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. butter
1 Tbsp. olive oil
1 medium onion chopped
1 tsp. fresh minced garlic
1 Tbsp. Basil Pesto
Pre-Heat oven to 350 degrees
In a small saute pan add butter and oil and heat over medium heat till butter is melted. Add garlic, onion and pesto and saute about five minutes or until slightly caramelized.
In a medium mixing bowl add eggs, milk, Parmesan, salt, pepper and saute's onion misture. Mix well and then fold in the spinach.
Add mixture to a square baking pan that's been sprayed liberally with non-stick cooking spray and spread evenly.
Bake 20-40 minutes or until set (fork should come out clean in the center, just like checking a cake).
For Sandra Hines here's the budget break down ;)
Salt and pepper .05
Milk (got half gallon for .75) .10
Spinach (got two things out of clearance freezer section .69 each) 1.38
Cooking Spray, butter and olive oil .20
onion, garlic and pesto .50
Total $3.33 (I guessed on a lot of these rounding up, it's probably actually less than 3.00 to make if you can find the right sales).
Do this kind of meal a few times and you'll have money for that Lobster ;), lol.
This dish is wonderfully amazing, a real treat for the taste buds. And it's good for you :)
Till Next Time,