Spinach Souffle With Ham And Eggs

Ingredients:

• 1 kg. of spinach (you can have it fresh, but frozen spinach would be great, too – just make sure to drain it well, like when you’re preparing spinach artichoke dip, otherwise the food will be too watery)
• 2 spoons of butter
• 1 spoon of flour
• 1 cup with milk
• 3 eggs
• 50 g. of ham
• 1 spoon of pressed cheese
• salt

How To Cook It

1. Boil the spinach for 5 min. Keep the remaining water.
2. In a pan, put on the fire the butter, at low temperature, and add, bit by bit, the flour, and few spoons from the remaining water and the milk. Stir continuously.
3. Add the spinach. Salt it.
4. Separate the eggs.
5. Put first the yolk in the food and stir.
6. Then, add the whites of the eggs. If you want, you can use the eggs without separating them, but you may obtain a nice spinach omelet instead of a souffle.
7. Take the food off the fire.
8. Lubricate a frying pan with butter and add a layer of flour with the strainer.
9. Pour the food in and cover it.
10. Put water in a bigger pan and put the frying pan in it.
11. Leave it in the oven, at medium temperature, for 45 min.
12. Grate the pressed cheese.
13. Turn over the pudding on a plate and add the pressed cheese.

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