A soufflé to make, ideal for the evening!

Recipe of Anaïs Sauvier - Natur House Dietician in the Annecy region.

Natur House the food rebalancing center

Within the brand, we don't speak diet, but rather good habits to relearn & maintain has long term. For this, regular monitoring is put in place based on the objectives and needs of each individual by a dietician-nutritionist state graduate which will adapt to your lifestyle , in order to offer you a food plan without frustration and who will allow you to finally maintain your goals as they are .
The consultations are varied (weight loss, improving sleep or even stress reduction).
Natur House dieticians are also phytotherapists, which allows the integration of natural food supplements (based on fruits, plants and vegetables) in addition of the proposed food plan. These supplements do not replace food but support weight loss or any other objective (sleep, stress, etc.).
The brand's motto: Well-being above all!

Super simple healthy recipe: spinach feta soufflé

Ingredients for 4 people:

In the kitchen: 0 min + 40 min cooking time

  • 600g spinach
  • 4 eggs
  • 200g feta
  • ¼ tsp nutmeg
  • 10g butter
  • 1 tbsp flour for the mold
  • Salt, pepper

The preparation

Preheat the oven to 200°C. Butter then flour a soufflé dish and place in the fridge.

Steam the spinach for 5 minutes, then drain, pressing hard to extract all the water. Leave to cool in a colander.

Separate the egg yolks from the whites.

Mix the spinach with the egg yolks, crumbled feta, salt, pepper and nutmeg.

Beat the egg whites until stiff with a pinch of salt, then gently fold them into the mixture.

Pour into the mold and bake for 40 minutes. Serve immediately.

Sprinkle with parsley. Serve hot.

Enjoy your food !!       

To find Anaïs - Dietician and her Natur House offices:

Facebook: https://www.facebook.com/naturhouseannecy/

Websites:

ANNECY:

https://www.naturhouse.fr/liste-centres/202-annecy-chambery/

ANNECY-LE-VIEUX:

https://www.naturhouse.fr/liste-centres/794-annecy-le-vieux

June 24, 2020 — Anais Bosson