Healthy Bites By Dubai Food Bloggers Spinach Souffle

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Spinach Soufflé

3 eggs
75g frozen spinach
1tsp curry powder
Salt and pepper to taste
Smoked salmon
Frozen blueberries

  1. Preheat the oven on a grill+ fan function to maximum. Preheat the pan on medium high as well.
  2. Place the spinach in a bowl and defrost in a microwave (1 to 3mins).
  3. Press and drain the extra moisture out of the spinach. Roughly chop the spinach and return to the bowl.
  4. Crack open the eggs; separating the egg whites from the yolks. Place the eg whites into an empty bowl, and the yolks in the bowl with the spinach.
  5. Add the curry powder and a pinch of salt and pepper to the egg yolks and spinach, mix well.
  6. Whisk the egg whites to stiff peaks.
  7. Gently fold the egg yolk mixture into the whisked egg whites. Starting with a ¼ of the mixture. Then in two more portions.
  8. Add a teaspoon of ghee into the pan and coat the sides.
  9.  Place the egg mixture into the preheated pan, and after 30 seconds or so; transfer the pan onto the top rack of the preheated oven/grill.
  10. Bake the soufflé for 3 to 5 mins or until the top is golden brown.
  11.  Remove soufflé from the oven, transfer to a chopping board and slice.
  12.  Serve hot with smoked salmon and blueberries. Garnish with salt and pepper and a drizzle of olive oil.

Paul Frangie also teaches a healthy cooking class called “You Are What You Eat” at Top Chef cooking studio in Jumeirah. These specialised classes focus on recipes that are grain and dairy-free. During these sessions you will learn how to rustle up nutrient dense meals to support optimal health and athletic performance. Priced Dhs375 per person, two hour class includes three recipes. Visit for more details.



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