Spinach Mushroom Souffle – Hilton Head Health
Hilton Head Health is a destination health resort in an elegant facility on Hilton Head Island, South Carolina, surrounded by all the natural beauty of a Lowcountry island getaway. The program guides you to achieving your weight loss, wellness and longevity goals with programs focusing on fitness, nutrition and SELF (Stress management, Empowerment, Longevity, and Fulfillment). Guests benefit from a community of supportive dieticians, psychologists, wellness educators, fitness trainers, chefs and spa therapists, and graduates continue their lifestyle change with the H3@Home program and receive continued support and structure at home.
At this South Carolina weight loss spa, guests enjoy a meal plan with delicious flavors and realistic portions. The Chef and Culinary Team have created a low-calorie, healthy gourmet cuisine with an emphasis on local and natural ingredients to ensure a well-balanced weight loss diet. One of the popular recipes served is this savory breakfast or lunch dish – SPINACH MUSHROOM SOUFFLE adapted from a Mayo Clinic recipe.
Ingredients
- 3 egg whites - whites only
- ½ teaspoon butter - unsalted, melted
- ½ cup Panko bread crumbs
- 6 cups spinach - fresh, trimmed of stems
- 2 cups crimini mushrooms - chopped
- ¼ teaspoon salt and pepper - or to taste
- 1-1/2 tablespoons cornstarch
- 1-1/3 cups fat free milk
- ¼ cup Gruyere cheese - grated
- 1 pinch nutmeg - groundf
Instructions
- Preheat oven to 400° F.
- Lightly spray 8 ounce ramekins with non-stick pan spray.
- Sprinkle the ramekins with the bread crumbs
- Place the ramekins on a baking sheet
- In medium saute pan, add butter. Saute spinach and mushrooms then season.
- Drain spinach and mushrooms from excess water.
- Then chop cooked vegetables.
- In medium sauce pot, add cornstarch, and then gradually whisk in the skim milk until smooth.
- Bring to light boil over medium heat while whisking frequently.
- Reduce heat, and stir in gruyere cheese.
- Then pour mixture over cooked vegetables, and season with nutmeg.
- In separate bowl whip the egg whites with electric mixer until firm peaks form. Then carefully fold vegetable milk mixture in with the firm egg whites.
- Place equal portions of the egg mixture into the ramekins.
- Reduce the heat of the oven to 375° F.
- Bake for about 20 minutes or until the center is firm and slightly golden brown.
- Serve immediately.
Spa Index Kitchen Notes
Which came first, the spinach or the egg? We're not sure! We believe this recipe was created by Culinary Nutritionist Jen Welper for H3 (Hilton Head Health), and adapted with or by the Mayo Clinic. We've received rave reviews from both camps.Nutrition
Karla Williams is the Executive Chef for Hilton Head Health in South Carolina. A graduate from The Chef’s Academy in Indianapolis, Karla’s past experience includes Culinary Intern and Sous Chef at H3, as well as Sous Chef at Kona Grill in Carmel, Indiana. Chef Karla has been featured live on the Hallmark Channel’s Home & Family Show. In addition to her love for nutrition and healthy cooking, Karla enjoys teaching part-time fitness classes. Her passion for living a well-balanced healthy lifestyle is apparent in her cooking demonstrations at Hilton Head Health.