Spinach and Swiss Soufflé

Spinach and Swiss Soufflé

• 3 tbsp butter
• 3 tbsp Pamela’s Ultimate Baking Mix
• 2-3 cups fresh spinach
• 1 cup grated Swiss cheese
• 6 eggs
• 1 cup milk
• dash of cayenne pepper

Wilt spinach in a colander by wetting and dousing in salt. After a few minutes, squeeze excess liquid out of the spinach. Then, rinse the spinach and squeeze extra liquid out again.

In a saucepan, heat butter and Pamela’s Baking Mix over moderate-low heat until thoroughly mixed. Add the milk, spinach, Swiss cheese and a dash of cayenne. Remove the mixture from heat after everything is creamy. Stir occasionally while mixture cools. Separate egg yolks and whites. Using an electric mixer, beat egg whites until they become very stiff. Add the egg yolks to the liquid mixture once it’s cooled a bit.

Take 1/3 of the egg whites and gently fold into the rest of the ingredients. Gently fold everything into the remaining egg whites. Try to keep the mixture fluffy. Pour into an ungreased pie pan.

Bake for 45 minutes at 350 degrees Fahrenheit. It’s normal for the souffle to crack when baked with cheese. The souffle should rise while baking. Mine sunk a little after it cooled — not sure if this is a baking problem or because of the gluten-free flour. Either way, the souffle was yummy. You could also bake in small ramekins if you want individual souffles. You do not need to use a water bath when baking this souffle. Water baths are only required for sweet souffles.

Serves 4