Spinach Souffle

Spinach Souffle may be a misnomer as it is not as light and fluffy as I consider most souffles to be. But Spinach Souffle is one of my family of origin’s traditions and one of my all time favorites. Here’s the game plan: I start by serving it as a side dish for dinner. Of course, I double or triple the recipe so there are plenty of leftovers. And then I cut a fat slice for breakfast and top it with a poached egg with a sriracha drizzle. If I get tired of it before it is gone, I freeze it in individual size portions and microwave it for either breakfast, lunch or dinner. It is a wonderful side dish or can be a main dish for a vegetarian friend. Let’s make it today!

Ingredients

• 1-16 ounce container of cottage cheese
• 3 eggs
• 1/4 cup melted butter (I consider this optional)
• 3 tablespoons flour
• 1/2 pound grated mozzarella cheese
• 2-10 ounce packages frozen spinach, defrosted & drained. Squeeze out the excess moisture
• salt & pepper

Instructions

• Preheat oven to 350 degrees F.
• Beat eggs in with the cottage cheese. Add butter (if desired), flour and mozzarella.
• Stir in spinach and seasonings.
• Pour mixture into a well greased 2 quart casserole dish. Bake for 1 hour.
• Serve while hot. Enjoy!