Calling this a soufflé may be overly ambitious, as the beef, sausage and spinach weigh it down some. But the whipped egg whites do, indeed, lighten the dish a bit and all around, it’s a simple and delicious combination of flavors. Make it right in a cast-iron skillet that you can move straight into the oven from the stovetop.
Prep time: About 20 minutes
Cook time: About 20 minutes
1/2 pound Laura’s Lean Beef 96% lean ground beef
1/4 pound chicken sausage (loose sausage, not in casings)
5 ounces frozen spinach, thawed and squeezed dry
1/4 cup flour
1 12-ounce can evaporated non-fat milk
2 ounces Cheddar cheese
4 eggs, separated
2 tablespoons Parmesan cheese, grated
1. Heat oven to 400F. Heat large skillet over medium-high heat. Add beef and chicken sausage and cook, breaking up meat, until pink is gone. Add spinach to the skillet and mix well.
2. Sprinkle flour over meat and spinach in pan and stir in. Gradually add about 1/2 can of evaporated milk. Stir in cheese. Cook briefly then remove skillet from heat. Let cool.
3. While beef and sausage cool, place egg yolks in bowl and whisk in remaining evaporated milk. Whip egg whites until they hold stiff peaks and gently fold into egg yolk mixture. Stir this into ingredients in skillet and sprinkle parmesan over all.
4. Place entire skillet into oven and bake about 20 minutes, until golden brown and cooked through. Cool 5 minutes. Cut into 8 wedges and serve.
Nutrition information for 1 serving (1/8 portion of entire recipe):
Calories 190; Calories from Fat 76 (40% from Fat); Fat 9g; Cholesterol 148mg; Sodium 331mg; Carbohydrate 10g; Fiber 1g; Protein 18g; Vitamin A 49%; Vitamin C 3%; Calcium 25%; Iron 13%