Description
This elegant dish features crispy potato puff cups filled with a light and fluffy spinach and egg soufflé. Perfect for brunch or a light dinner, it combines the rich flavors of shiitake mushrooms, fresh spinach, and Parmesan cheese, all drizzled with optional truffle oil for a gourmet touch.
Ingredients
Scale
- 1 bag Alexia® Crispy Seasoned Potato Puffs with Roasted Garlic & Cracked Pepper
- 2 tablespoons olive oil
- 1 cup shiitake mushrooms, sliced
- 2 cups baby spinach leaves
- 6 eggs
- 2 tablespoons heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Parmesan cheese, grated
- Minced chives (for garnish)
- Truffle oil (optional, for drizzling)
Instructions
- Prepare the Potato Cups: Cook the Alexia potato puffs according to package instructions in the air fryer until crispy.
- Sauté the Vegetables: In a small skillet, heat olive oil over medium heat. Add sliced shiitake mushrooms and sauté for 3-4 minutes. Add baby spinach and cook for another 1-2 minutes until wilted. Remove from heat and chop spinach into smaller pieces with kitchen scissors.
- Prepare the Egg Mixture: Separate egg whites and yolks into two separate bowls. Whip the egg whites using an electric hand mixer until soft peaks form (about 1 minute). In the bowl with egg yolks, beat for 30 seconds, then add heavy cream, salt, and pepper. Beat for another 30 seconds. Stir in the sautéed vegetables and Parmesan cheese.
- Combine Egg Mixtures: Gently fold the whipped egg whites into the egg yolk mixture using a spatula, being careful not to deflate the egg whites.
- Assemble and Bake: Liberally spray 8 muffin cups with nonstick cooking spray. Smash 4-5 potato puffs into the bottom and up the sides of each muffin cup to form a crust. Pour the egg mixture into each cup, filling to about 3/4 full. Bake in a preheated oven at 375°F for about 15 minutes, or until the tops are golden brown.
- Cool and Serve: Remove from the oven and allow to cool for 5 minutes. Gently run a knife around the edges to remove the soufflé cups. Sprinkle with minced chives and drizzle with truffle oil just before serving.
Notes
- For a lighter option, you can reduce the amount of heavy cream.
- Feel free to experiment with different cheeses or vegetables based on your preferences.
- Prep Time: 20 minutes
- Cook Time: 15 mins
- Category: brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 180mg