I’ve been fooling around with a recipe for a spinach soufflé. It’s low fodmap (which means it’s IBS-friendly!) and it’s made with the Vitamix. I was trying to come up with something that tastes like Stouffers Spinach Soufflé. It is highly customizable. For instance, the cup of grated cheese could be gruyère, cheddar, or parmesan, depending on what you like. Even a feta cheese would be delicious. And of course fresh herbs would kick it up a notch. In this version I added 4-6 slices of cooked and crumbled bacon to make it more savory.
I use the rice milk to liquefy the spinach, but you could substitute any cream, half and half, or regular milk if you don’t mind dairy.
I like to make smaller portions of this and freeze. You kind of lose the airiness of the soufflé that way, but hey, it’s a quick and easy meal when the rest of my family is eating something I can’t have.
Preheat oven to 350 degrees.
1 5oz package of baby spinach
1/2 cup of rice milk
Mix in the vitamix
Beat 6 eggs with
3 tb of cream or half and half
1/2 tsp salt
1/4 tsp white pepper
1 cup of grated cheese (whatever you like!)
Combine all ingredients and gently mix until smooth.
Pour into a buttered casserole dish and bake for 35 minutes.