Spinach and Onion Souffle

  •   2 TBS butter
  •  2 cups steamed spinach
  • 3 eggs
  • 2 TBS Almond  flour 
  •  3/4 cup  Nut Milk
  • 1 onion diced  
  • 2 TBS nutritional yeast flakes

 

Preheat oven to 180 degrees Celsius and grease a casserole dish
In a frying pan place butter and fry the onions until brown. 
Slowly stir in the almond flour then add nut milk gradually. 
Stir in the yeast flakes and reduce heat to low.
In a bowl separate the eggs and place yolks into a clean bowl and beat.
Pour eggs into the pan and then add cooked spinach and stir gently.
Beat the egg whites until they form stiff peaks and then fold this mixture into the pan
Pour  the mixture into the casserole dish and place in the oven for 45 mins
Check by inserting a knife into the middle and it should come out clean

2 Responses to “Spinach and Onion Souffle”

  1. Carol says:

    Is the nutrional yeast gluten free?

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