Vegetarian

Spinach Artichoke Egg Souffle is for Breakfast.

Spinach Artichoke Egg Souffle takes 15 minutes to prepare.

Spinach Artichoke Egg Souffle takes 25 minutes to cook.

Spinach Artichoke Egg Souffle makes 4 servings.

The ingredients for Spinach Artichoke Egg Souffle are:

2 serving Artichoke Hearts Reese Quartered Drained 4 pieces (by LULUSLOSINGIT)
1.5 cup Spinach, fresh
9 oz Pepperidge Farm Puff Pastry Sheet Ready-to-Bake
3 serving Egg white, large
.5 tsp Baking Powder
1 tsp Mrs. Dash (R) Garlic & Herb Seasoning Blend
2 oz Feta Cheese
.25 cup Parmesan Cheese, grated
0.25 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
1.5 cup Spinach, fresh

Here is how you make Spinach Artichoke Egg Souffle:

Heat oven to 400 degrees.Crack eggs and combine baking powder, garlic herb seasoning, and sour cream into medium bowl, whisk vigorously until blended. Chop spinach and place in microwave safe bowl with a teaspoon of water, cook 15-30 seconds. Dry spinach with paper towel. Separate spinach ,as it will clump. Chop 8 pieces of quartered artichoke hearts. Finely chop red onion. Finely crumble the Feta and add all the ingredients to the egg mixture and blend. Evenly cut the Puff pastry into 4 equal squares. Line the ramekins with the squares. Make sure the sides are equal to the opposite side. Using a tablespoon distribute egg mixture evenly between the ramekins. Distribute grated parmesan evenly between the 4 soufflé tops. Fold the corners of the puff pastry over mixture. Bake 25 minutes. Let cool 5 minutes and enjoyServing Size: 4 8oz ramekins Number of Servings: 4Recipe submitted by SparkPeople user SIERRAMIKEPAPA.

The nutritional information for Spinach Artichoke Egg Souffle is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 367.9

• Total Fat: 21.6 g
• Cholesterol: 17.6 mg
• Sodium: 824.5 mg
• Total Carbs: 28.2 g
• Dietary Fiber: 2.2 g
• Protein: 14.2 g

The dietary needs meet for Spinach Artichoke Egg Souffle is Vegetarian