Since today is Earth Day, I thought it was only right to continue the Green Series. Today’s recipe is Spinach and Ham Souffle.

This was my first attempt at making a souffle. I have always admired the way they look, all puffy and brown and yummy-looking. I love the look of both savory and sweet souffles, but I thought I’d try my hand at a savory one first, since we’ve already got so many sweets around this house. This version is based on a Martha Stewart recipe using light ingredients to bump up the health factor. We both enjoyed the spinach flavor, but wished there was more ham. I just used some leftover deli ham without measuring, but I think 5oz should be enough to get good flavor. My souffle did fall a little bit on the way to the table, but that’s probably because I stopped to take photos. It’s great cold, too! Don’t be scared.. give this a try!

Spinach and Ham Souffle
(based on a recipe for Spinach Souffle by Martha Stewart)

10oz baby spinach, washed
4 tsp unsalted butter
3 tbs all purpose flour
1 1/2 cups skim milk
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 whole large eggs, separated, plus 2 egg whites
1 cup freshly grated Parmesan cheese (2oz)
5oz deli ham, chopped
pinch cream of tartar

1. Preheat oven to 400 degrees. Position rack in the center of the oven. Coat a 2-quart souffle dish or 6 individual (8-ounce) dishes with cooking spray or butter. Coat with flour. Tap out excess; set aside.
2. Fill a bowl with ice and water; set aside. Place a steamer basket in a large saucepan; fill with 1 inch of water. Bring to a boil, and add the spinach. Cover, and steam until wilted, about 3 minutes. Drain, and plunge into ice bath to stop cooking. Let cool, and squeeze out excess water. Place the spinach in the bowl of a food processor; pulse until finely chopped; set aside. You should have about 1 cup.
3. Melt the butter in a small saucepan over medium heat. Whisk in flour, and cook, stirring constantly, for 3 minutes. Gradually whisk in the milk, and bring just to a simmer. Cook, stirring constantly, until slightly thickened, about 3 minutes. Stir in salt and pepper. Remove from heat, and set aside.
4. In a large bowl, whisk 2 egg yolks until blended. Whisk in a little white sauce to temper the eggs, then add the remaining sauce, whisking until combined. Add the cooked spinach, grated cheese and ham.
5. Place the 4 egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment. Beat on low until soft peaks begin to form. Increase speed to high; beat until stiff peaks form and egg whites are smooth.
6. Using a rubber spatula, transfer one- third of egg whites to spinach mixture; gently fold in until blended. Add spinach mixture to remaining egg whites; gently fold in until just combined. Pour into prepared dish or dishes.
7. Place souffle in oven, and reduce heat to 375 degrees. Bake until puffed and golden, 20 to 30 minutes. Serve.