Spinach Souffle

3  ounces		Birds Eye Freshlike Spinach - Frozen, Chopped
1		Extra Large Raw Whole Egg
1  ounce		Cream Cheese
1  teaspoon		Garlic Powder
1  teaspoon		Land O'Lakes Butter - Salted
1  dash		Ground Black Pepper
1  dash		Morton Table Salt - Iodized

Tip: For nutritional information on all the ingredients in Spinach Souffle just click on each ingredient name. Then adjust the serving size for any Spinach Souffle ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 375F.

Separate the eggs and beat the whites to stiff peaks. A pinch of salt or a pinch of cream of tartar will help stiffen the whites.

Place the egg yolks in the food processor with the remainder of the ingredients. Pulse until well blended.

Pour the food processor mixture into the bowl with the whipped egg whites. Gently fold the mixture together with a spatula, being careful not to stir too vigorously. The batter should remain light and airy.

When well blended, pour into a buttered baking dish. Be sure the sides of the baking dish are high enough to leave at least a few inches of rising space for the souffle. Bake for 12 to 15 minutes or until risen and slightly browned on top. Do not open oven door while cooking as it will fall.

Serve immediately as the souffle will deflate almost as soon as it is removed from the oven.