Frying-pan Spinach Soufflé

by Webmaster, 24th February 2020

A simple to make and scrumptious soufflé that showcases seasonal spinach

Serves 2


  • 300g spinach, washed, leaves stripped from their stalks
  • 4 free-range eggs
  • ¼ tsp ground nutmeg
  • 1 tsp wholegrain mustard
  • 75g grated organic mature cheddar
  • Light olive oil, for frying
  • Salt and pepper

You’ll also need:

  • a smallish (21-23cm diameter) frying pan that’ll go in the oven



  1. Pre-heat oven to 210˚C/190ºC fan/gas 6. Cook the spinach in a pan of boiling water for 1–2 minutes, until wilted. Drain and refresh in a bowl of cold water, then drain again. Wring it out with your hands to remove excess water, then roughly chop the leaves.
  2. Separate the egg whites and yolks into 2 bowls. Whisk the egg whites until they form firm but soft peaks – an electric whisk makes life easier. Lightly beat the egg yolks together. Add the spinach to the yolks, then add the nutmeg, mustard and three quarters of the cheese. Season with salt and pepper.
  3. Take a spoonful of the egg white and stir it into the egg yolk mixture, then very gently fold in the rest. Pour one tbsp of oil into a smallish frying pan. Wipe the base and sides with kitchen paper to coat it. Heat the oil gently, then tip in the egg mix and tip the pan from side to side to cover it. Sprinkle over the remaining cheese.
  4. Transfer the pan to the oven for 10 minutes, until the mixture has risen and is fluffy and slightly golden from the melted cheese on top. Cut in half or into wedges to serve.

Recipe courtesy of Riverford who deliver organic meat, vegetables and fish boxes all over the Welsh Borders. www.riverford.co.uk


Tanners' wine aficionado Tiffany Vernon has a white and a rosé to perfectly complement our soufflé

I was a little worried when I saw this month’s recipe, realising I was going to have to attempt to make a soufflé! Friends and colleagues warned me it’d be a tricky task (and I’m certainly not the most competent of chefs!), but I was pleasantly surprised to learn it wasn’t as scary as I first imagined, along with being very tasty!

My first wine pick for this dish is Etna Bianco, Benanti (£19.95), a gorgeous Italian white showing off an abundance of juicy pears and apples intermingled with a creamy mouthfeel and an unmistakable mineral character. Some say the minerality in this wine comes from the soils on which the vines are planted atop of Mount Etna. This area provides a unique microclimate due to the proximity to the sea, the volcanic soils and slopes with good sun exposure. The result? Happy grapes and delicious wine!

My second pick, Mescladis Rosé, Pic Saint-Loup, Domaine Clavel (£13.20), is a sumptuously fruity but dry pink that is brimming with flavours of strawberries, raspberries and red cherries all brought together with a subtle sprinkling of ‘garrigue’ herbs (a mix of wild herbs local to the area such as thyme, lavender and rosemary) and an underlying mineral character. The fruitiness of this rosé works well with the cheese element, whereas the herby character complements the spinach. Claire Clavel is the winemaker at this Southern French estate where her family has been making wine since 1640. Domaine Clavel strives to maintain sustainable viticulture to promote biodiversity within their vineyards and ultimately grow better quality, organic grapes. What’s not to like about that?

Prices subject to changes in duty. Tanners Wine Merchants have branches throughout the Welsh Borders, in Shrewsbury, Hereford, Chester, Bridgnorth and Welshpool. Tel: 01743 234500. www.tanners-wines.co.uk


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