3004 廚房

3004 廚房
為保障病人隱私,作者於心理學隨筆內並沒有在未經客戶的同意下,放置任何病患的真實故事,所有包含心理治療的故事內容都已經改編,忌對號入座。另外,本人不能在網上隔空治療,所以本網站並不提供任何形式的心理諮詢服務,如有需要,請到醫院或診所求診,敬請留意。All the psychotherapy stories are written in ways to protect clients' confidentiality and privacy rights. NO real and identifiable clients' stories are shared on this website without their permission. No psychotherapy consultation will be provided on this website. Please do see your local provider for any psychological consultation.

2012年5月6日 星期日

Spinach Souffle 菠菜千層蛋

Spinach Souffle 

I saw my supervisor eating something like a spinach "muffin" the other day and I thought it looked healthy.  I learned that it was an Italian dish called "spinach souffle," so I created my own version of it. I think this is quite different from the original spinach souffle and it looks more like a lasagna (without the carbs).

This is fresh from the oven! 
Ingredients:

A pound of spinach 
1 red pepper (diced)
1/2 yellow pepper (diced)
Vermont Cheddar (5 slices, diced) - feel free to add more cheese 
8 Egg whites
3 Egg yolks
1 Portobello (diced)
Milk 1 cup
Salt & Pepper 
Olive oil 2tbsp
Garlic 2 cloves (minced)
Half an onion (diced)


Procedure: 

1. Pour 2 tbsp of olive oil in a heated pan. Add chopped onions in the pan and as they turn brown, add in garlic, portobello and spinach. Cook them slightly and remove excess water resulted from cooking the vegetables

2. Preheat the oven to 350F. Glazed your baking pan with olive oil to prevent the souffle from sticking at it. 

3. Whisk the eggs together. Add salt and pepper, as well as milk. Whisk well. 

4. Mix the diced red and yellow peppers with the mixture (3). Add in (1) and pour them into your baking ware.  

5. Topped with the Vermont Cheddar cheese. Put int the oven and bake for 45 minutes. 


As you can see, it is stacked with tons of veggies. 







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