Spinach and Parmesan Soufflé. A few steps and voila...warm, creamy and delicious.
Coat a deep baking dish (I use a Heath Casserole dish) with cooking spray and breadcrumbs. Steam lots of spinach, getting out as much liquid as possible and roughly chop. Make a roux using 2/3 cup milk, 2TB flour, a bit of salt, pepper and nutmeg (I love nutmeg so use 4 or 5 big grinds). Sometimes if the roux is too thick, then I add more milk. Set aside to cool a bit. Grate about 1/2 cup of Parmesan cheese (I also use pecorino if I have that around) and add that, along with 2 large egg yolks and the spinach into the roux. While the roux is cooling, beat with a bit of cream of tartar, 4 large egg whites until stiff. Fold the spinach/roux/cheese mixture into the egg whites and gently spoon into the casserole dish. Sprinkle with grated Parmesan cheese. Heat the oven to 450 F. I keep my pizza stone in the oven at all times so when I pop in the casserole dish it really helps with puffing up the soufflé and creates a great crust all around. Once you pop the casserole into the oven, turn it down to 350 F and cook for about 25 to 30 minutes. Check at 25 minutes and if it is still to jiggly, cook a few minutes more. It should be a bit runny, but not uncooked.