Let me say that this is not an original souffle recipe, neither is it an original ricotta loaf recipe. I dared mix the two concepts and create a higher protein version of spinach souffle. I also wanted to make it easy to take to work without the fuss of a heavy ceramic container that can easily break.
For two servings (one dinner one to take to work) you need:
1 cup cooked drained spinach or other greens, finely blended
8 oz (250 gr) ricotta cheese
2 oz (60 gr ) parmesan cheese
3 whole eggs, at room temperature
1 organic vegetable bouillon cube
2 large souffle dishes or 1 large and a few small silicone cups for baking (in case you want to take it to go).
Preheat the oven to 400 F(200C) and get two large bowls out. In one, mix the bouillon cube, crumbled, the cheeses and the greens. Seperate the egg yolks and whites and add the yolks to the cheese and greens bowl. Mix very well. In the other bowl, beat the whites with a whisk until you have a nice fluffy mixture and slowly add it into the greens bowl. Transfer the mixture to the souffle cups and bake in a water bath until golden brown .
If you are using silicone cups for the takeaway souffles, make sure you take the souffles out promptly as the cups tend to create unnecessary moisture.
Enjoy this souffle with yogurt or sour cream, or with a touch of melted butter.