Spinach Asiago Souffle Cups
Here’s another recipe I made for the Wine & Design event last Friday … I didn’t expect these Spinach Asiago souffle cups to go so quickly, but they were gone in a flash! Word spread quickly how good they were … and before I knew it, I had to tell people “sorry, I’m all out of those!” They weren’t too upset … there were several other varieties to choose from. I had a lot of good flavors, but I have to confess, this one was my favorite too.
These little souffles are the perfect little bites for a brunch … or for busy weekday breakfasts because they are happily portable. And you can eat them hot or cold. They warm up wonderfully in the microwave … just 15 – 20 seconds per souffle cup, no more! I think mothers everywhere would be delighted (and impressed!) to have these lovely little cups served to them on Mother’s Day.
If you know how to separate eggs and run a mixer, these little mini souffles are quite easy to make. The real trick is finding some of the ingredients at the grocery store! For the cream of tartar: look in the spice section of the store. If you ask a grocery store person where to find cream of tartar, you may find them leading you to the soup aisle … this seriously happened to me until I learned where to look. The wonton wrappers I found in the produce aisle–don’t ask me why, but that’s where I found them. They have to be kept refrigerated, so perhaps that’s why?
- 12 wonton wrappers
- 12 slices of Asiago cheese
- 1 1/2 cups frozen chopped spinach
- 4 eggs
- 1 - 2 cloves garlic, chopped fine
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon Red Robin Seasoning (recipe here - or your favorite seasoned salt)
- 1/2 teaspoon Cream of tartar
- Preheat the oven to 350 F. Spray a muffin pan with cooking spray, then gently push the wonton wrappers down into the cups, pushing them out towards the edges of the cup as much as possible. Put a slice of Asiago cheese in the bottom of each cup (try to flatten the cheese on the bottom of the cup).
- Now, measure out the spinach into a microwave-safe bowl and thaw it in the microwave for 1 - 2 minutes ... it should break apart easily but not be too hot. Push a clean kitchen towel down on top of the spinach to soak up the excess water out of it. (Then put the towel in the laundry ... the spinach juice does typically wash out in cold water, but make sure you don't use Mom's best kitchen towels for this purpose ... just sayin'.)
- Separate the eggs into two small mixing bowls: yolks in one, the whites in the other. Add the spinach, garlic, Italian seasoning, and Red Robin seasoning to the yolks and stir.
- Get your electric mixer out and beat up the egg whites until when you stop the blender and pull it out of the egg whites, it makes stiff peaks that don't soften as they stand. Sprinkle the cream of tartar over the egg whites, then beat a little longer.
- Fold the egg white mixture into the spinach mixture.until it's pretty well mixed, making sure to scoop up the spinach on the bottom so it gets incorporated. Be gentle. You should have this puffy mixture with lots of pretty green flecks in it.
- Divide the puffy egg mixture amongst the prepared wonton cups. It's okay to fill them all the way to the top. Bake at 350 for 15 - 18 minutes or until the tops are a nice golden brown.
- Let the cups sit a few minutes, then they are ready to eat! You can also make them ahead of time and reheat them or serve them at room temperature. Make sure to store them in an airtight container in the fridge.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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