Name: Spinach Asiago Souffle Cups
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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

Ingredients

Scale

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

Instructions

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.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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