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Easy Baked Spinach Parmesan Souffle~ A Bed and Breakfast Recipe

May 11, 2010

Bed and Breakfast Plate

Blue Plate Fresh Fruit Salad with Grapefruit and Papaya
Bed and Breakfast Summer
Karen Rivera 2009

This is another of the no-fail Bed and Breakfast Recipes that will make you famous.

When you’ve got a blue plate with fresh grapefruit, raspberries, apricots and papaya, all you need to do is add a homemade muffin and this easy Spinach Parmesan Souffle.

Spinach Parmesan Souffle
4 -10 oz thawed packages of frozen organic spinach
½ c. shredded fresh Parmesan
1/3 c. chopped Vidalia onions
1/3 c. heavy cream
¼ c. salted melted butter
¼ c. shredded fresh Parmesan

Cook spinach briefly and drain. Let cool. Chop if using whole leaf spinach.

Add the rest of the ingredients and turn into a buttered 8” x  8” square or 9” x 5” loaf pan. Sprinkle with cheese.

Bake at 350 degrees for 10-15 minutes.

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