This is my first attempt at making soufflé. I like to cook breakfast pretty much every weekend morning, and was in the mood for blueberry muffins. Unfortunately, I was out of frozen blueberries and too lazy to go to the store. I had baby spinach, lots of eggs, and a hunk of Parmigiano Reggiano. Also, I had two four-cup soufflé dishes that had only held lemon mousse so far. Right now, they’re living up to their name since they’re filled with spinach parmesan soufflé. This recipe is adapted from Bon Appétit.
1 1/2 cups freshly grated Parmigiano Reggiano cheese2 tablespoons butter, plus extra for greasing dishes6 tablespoons flour1 1/4 cup buttermilk3 cups baby spinach6 egg yolks8 egg whites, at room temperature1 teaspoon lemon juice (optional)Salt and pepper to tastePinch of nutmeg (optional)