Looking for a tasty meal full of prenatal vitamins? This yummy spinach soufflé recipe is packed with folates and vitamins vital for a healthy pregnancy!
Don’t be put off making a souffle – whilst they have a reputation for being a bit tricky this recipe is really not that difficult. And of course we wouldn’t include it if it didn’t tick lots of boxes for your healthy pregnancy diet!
Green leafy vegetables such as spinach contain high levels of folate, calcium and iron as well as vitamins C and E – all essential nutrients for pregnant women. Eggs are a good source of protein for pregnancy too.
450gms of spinach, cooked and drained
60 gms butter
3tbsps of flour
300ml of milk
120 gms of cream cheese (Philadelphia or similar)
4 eggs, separated
Salt and pepper to taste
- Squeeze any excess moisture out of the spinach and chop finely.
- Melt the butter over a moderate heat, blend in the flour and allow to heat briefly before stirring in the milk. Stir over the heat until you have a thick, smooth sauce.
- Beat in the cream cheese, followed by the chopped spinach and allow the sauce to cool slightly before you add the beaten egg yolks.
- You can pause the recipe at this stage if you want to prepare ahead!
- When you’re ready to cook, butter your soufflé dish – or individual ramekin dishes (the recipe should make four generous individual soufflés) and heat your oven to 1800C.
- Whip up the egg whites until stiff then fold into your spinach mixture.
- Bake for 25 minutes until well-risen but still soft in the centre.
- Serve with a tomato and red pepper sauce and a baked sweet potato for a more substantial dinner. Spinach soufflé is not just a healthy pregnancy meal – it’s a healthy any-time meal to share with family and friends!