Lunch: Spinach Pantry Souffle Recipe

This recipe includes superfoods such as:

Spinach

Health benefits of Spinach Pantry Souffle Recipe

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

6 egg whites
2 tablespoons grated Parmesan cheese
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1 teaspoon ground mustard
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 egg yolks, beaten

Instructions

Let egg whites stand at room temperature for 30 minutes. Coat a 2-qt. soufflé dish with cooking spray and lightly sprinkle with Parmesan cheese; set aside.
In a small saucepan, combine the soup, cheese blend and mustard; cook and stir over medium heat for 5 minutes or until cheese is melted. Transfer to a large bowl; stir in spinach. Stir a small amount of soup mixture into egg yolks; return all to the bowl, stirring constantly.
In a small bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into spinach mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish.
Bake at 375 ° for 30-35 minutes or until the top is puffed and center appears set. Serve immediately.

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