Spinach Cheese Soufflé
Spinach Cheese Soufflé Recipe
Prep & cook time: 45 mins. (4 servings as a meal; 8 as a side dish)
YOUR LOCAL FRESH SHOPPING LIST:
- 5-6 Wild Bird Breasts or 3 Chicken Breasts (optional)
- 1 scoop (about 2 T.) Spitfire Gourmet Bougie Bouillon
- Olive Oil Cooking Spray
- 4 oz. Velveeta (or any creamy cheese)
- 3 Eggs
- 8 oz. Cottage Cheese
- 20 oz. Frozen Spinach (thaw, and squeeze out water)
INSTRUCTIONS:
Salt and Pepper Wild Bird Breasts or Chicken Breasts, grill or bake (450° for approximately 15 min.) and slice or shred. Turn oven down to 325°.
Place 20 oz. Frozen Spinach in a strainer, rinse with hot water, then squeeze out water. In a large mixing bowl, combine Eggs, Cottage Cheese, and Spitfire Gourmet Bougie Bouillon.
Coat baking dish with Olive Oil Cooking Spray, and spread Wild Bird or Chicken Breast in the bottom, then the mixture over that. Cut Velveeta (or any creamy cheese) into 1/2 inch cubes, and place on top. Push cubes into mixture.
Bake at 325º (don’t worry if oven isn’t down to temp yet) for 35 minutes.
WINE: This recipe pairs great with a Sauvignon Blanc (white) or Cabernet (red).
Variations: Make it a meal… Add cooked Sausage before baking, and serve with warm Rolls.
This recipe works with chopped frozen broccoli, too.
This recipe works with chopped frozen broccoli, too.
