Spinach, Pine Nut And Gorgonzola Souffle (GF)


These are little, vibrant, puffed up joys.  A lovely way to combat the grey.

Perfect for lunch, light supper or a starter.

Makes 8 little souffles

Macros per souffle:

Calories 201, Protein 10.75g, Carbs 3.13g, Fiber 0.5g and Fats 16.13g


  • 100g Pine Nuts
  • 375ml Whole Milk
  • 75g Piccante Gorgonzola Cheese
  • 20g Parmesan
  • 3 Large Eggs
  • 75g Spinach
  • 2 Large Egg Whites
  • 1/2 Tsp Cream of Tarter

You will need:

  • Blender
  • Medium Saucepan
  • 2 x Spatula
  • Liquidiser
  • 2 x Large Mixing Bowls
  • Electric Whisk
  • 8 Ramekins or Tea Cups
  • Pre Heated Oven 190C Conventional 170C Fan
  • Blitz pine nuts until breadcrumb texture

  • Grease ramekins.

    Add a pinch of pine nuts to bottom of each ramekin

  • Add milk, gorgonzola, parmesan and pine nuts to saucepan.

    Bring gently to boil, stirring occasionally.

    Remove from heat when at boil point.

  • Add eggs and then spinach to liquid / blender and blitz until smooth.

  • Add a third of cheese mix to spinach mix and blitz.

  • Add the rest of cheese mix to blender and blitz until smooth

  • Add your egg whites to a large mixing bowl with cream of tarter.

    Whisk until the egg whites form stiff peaks

  • Pour your cheese, pine nut and spinach mix into the large bowl

    Add a third of your egg whites to mix and fold into mix

  • Then add the rest of egg whites to mix and gently fold together.

  • Pour souffle mix evenly into 8 ramekins / teacups

    It is fine to be up to half an inch from the top

    Pop in oven and bake for 15 minutes until golden

    Don’t open oven before 13 minutes up

  • Serve immediately and enjoy.


Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

Latest posts by rippingsimply (see all)

Leave a Reply

Your email address will not be published. Required fields are marked *