Spinach, Ham, and Parmesan Souffle Recipe

Preheat the oven to 375 degrees F. 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 1½-inches deep.

Add half of the bread crumbs and Parmesan cheese mixture, and shake the dish until the crumbs coat the sides and bottom. Set aside.

Melt the remaining 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 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. Enjoy!