SPINACH CHEESE SOUFFLE 

5 tablespoons unsalted butter
2 tablespoons + 1/4 cup parmesan cheese, grated
1/4 cup all purpose flour
2 cups milk, heated
4 large eggs, separated
2 cups Swiss cheese, grated
2 cups (1 pound) Smart & Final frozen chopped spinach - thawed, drained
& squeezed dry
pinch of Tradewinds ground nutmeg
salt & pepper, to taste

Preheat the oven to 350°F.

Use 1 tablespoon of the butter to grease a 6 cup soufflé dish or casserole. Place the 2 tablespoons of parmesan cheese in the buttered dish and roll the
dish around to allow the cheese to coat the sides. Shake out any excess.

Melt the butter in a saucepot over medium heat. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the hot milk all at once and continue
stirring until the sauce is thick and smooth, about 5 minutes. Place the egg yolks in a bowl and whisk in half of the hot sauce to warm them, then return
this mixture to the rest of the sauce and stir well. Add the Swiss cheese, the 1/4 cup parmesan cheese and the spinach and combine. Season with nutmeg

Using an electric mixer, beat the egg whites until stiff but not dry. Stir a quarter of the beaten egg whites into the soufflé batter to lighten it. Then
gently fold in the remaining beaten egg whites. Transfer the mixture to the prepared dish.

Bake until puffed and set, about 45 minutes. Serve immediately.

Serves 8

Prep Time: 45 minutes
Cook Time: 45 minutes