Breakfast

Spinach Artichoke Souffle is for Breakfast.

Spinach Artichoke Souffle takes several minutes to prepare.

Spinach Artichoke Souffle takes 40 minutes to cook.

Spinach Artichoke Souffle makes 6 servings.

The ingredients for Spinach Artichoke Souffle are:

9 Egg whites
3 Egg yolks
5 oz Frozen Spinach, thawed and drained
1/2 c. Red pepper, chopped
1/2 c. Onion, chopped
1/2 c. non-fat milk
1/4 c. Romano cheese
1/4 c. Asiago cheese
1/4 c. Parmesan cheese
1/4 c. Neufchatel cheese (also known as reduced fat cream cheese)
1 1/2 tsp. minced garlic
1 tsp Tabasco or to taste
salt and pepper to taste

Here is how you make Spinach Artichoke Souffle:

1. Preheat oven to 3502. Heat small fry pan. Add olive oil and onion. Cook for a couple minutes then add red pepper. Remove from heat when onion is translucent. Drain to reduce moisture in dish.3. Beat egg whites & yolks4. Add milk, garlic, salt, black pepper and tabasco and whisk to mix5. Add red pepper and onion mixture, spinach, and cheeses6. Stir to distribute all ingredients in egg mixture.7. Pour mixture into greased 12x8 casserole dish. 8. I generally will end up cooking 40 minutes, but check every 20 or so to make sure it is not over cooked. Sometimes I'll use a slight smaller pan so it takes a little more time.Number of Servings: 6Recipe submitted by SparkPeople user RUNNTRAVEL.

The nutritional information for Spinach Artichoke Souffle is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 248.2

• Total Fat: 16.3 g
• Cholesterol: 180.5 mg
• Sodium: 513.2 mg
• Total Carbs: 4.8 g
• Dietary Fiber: 1.1 g
• Protein: 21.0 g