Lunch: Spinach, Ham, and Parmesan Soufflé

Recipe by Jacques Pepin Recipe courtesy of Jacques Pepin

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Spinach, Ham, and Parmesan Soufflé

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

10 oz. spinach
1 slice Bread
1/2 c. freshly grated Parmesan cheese
4 tsp. unsalted butter
1 tbsp. canola oil
3 tbsp. all-purpose flour
1 1/2 c. cold nonfat milk
1/4 tsp. salt
1/4 tsp. Freshly ground black pepper
3 egg yolks
4 oz. lean ham
5 egg whites

Instructions

Preheat the oven to 375 degrees. Wash the spinach, and place it, still wet, in a skillet. Cook over medium to high heat for 2 minutes, until the spinach is wilted. Remove from the heat, and cool. When it is cool, drain it, chop it coarsely, and set it aside.
Mix the bread crumbs and 3 tablespoons of the Parmesan cheese together in a small bowl. Using 1 teaspoon of the butter, grease the sides and bottom of a 6-cup gratin dish that is about 1 1/2 inches deep. Add half of the bread crumb and Parmesan cheese mixture, and shake the dish until the crumbs coat the sides and bottom. Set aside.
Melt the remaining 3 teaspoons of butter in a saucepan, and add the oil and flour. Mix with a whisk, and cook over medium to high heat for about 30 seconds. Whisk in the milk, salt, and pepper, and bring to a boil, whisking continuously until the mixture boils and thickens. Remove from the heat, and whisk in the egg yolks. Add the reserved spinach and the ham, and mix well.
In a mixing bowl, beat the egg whites until they are firm but still soft. Fold them into the spinach mixture along with the remaining cheese.
Pour the soufflé mixture into the prepared gratin dish, sprinkle the remaining bread crumb and cheese mixture on top, place the dish on a tray, and bake it at 375 degrees for about 35 minutes, until the souffle is set inside and the top is puffy and brown.
Spoon the soufflé directly from the gratin dish onto plates, and serve immediately. (The souffle can be unmolded from the dish by inverting it onto a plate, if you prefer to present it in this way.

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