Spinach and Sun-Dried Tomato Soufflé


Introducing our Spinach and Sun-Dried Tomato Soufflés! Baked to perfection in their own ramekins, these savory delights feature a blend of egg whites, heavy cream, Parmesan cheese, spinach, and sun-dried tomatoes. Each bite offers a burst of rich flavor and creamy texture. Ideal for breakfast or brunch, elevate your meal with this gourmet treat!

Chef Tip: Don't just drain off the cooked spinach liquid, but wait for the spinach to be cool enough and then squeeze out, by hand, any excess liquid.

Bon chance mes amis!

Serves: 4

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Bella Products Used:

Sun Dried Tomatoes Julienne-Cut (Resealable Pouch)

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Bella Sun Luci California Estate Extra Virgin Olive Oil 16.9 FL OZ

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  • *You will need four ceramic ramekins for this dish
  • 12 large egg whites, cracked and beaten with 1 oz heavy cream, 2 TB grated parmesan, salt and freshly cracked black pepper to taste
  • 2 garlic cloves, minced
  • ½ tsp Bella Sun Luci Extra Virgin Olive Oil
  • 2 cups baby spinach, de-stemmed (reserve four or more perfect leaves for garnish)
  • 4 tsp Bella Sun Luci ready to eat sun-dried tomatoes, Greek variety bag, Basil variety bag, zesty pepper or original flavor variety bags (reserve four nice pieces for garnish)
  • 1 TB unsalted butter, plus a little more for greasing the ramekins
  • 4 pinches of flour


  1. Preheat the oven to 350 (do not use convection).
  2. In the olive oil, sauté the garlic until it's a light yellow color then add the spinach, a pinch of salt and sauté until just cooked.
  3. Drain off any liquid, and remove to a bowl and set aside.
  4. When room temperature, add to the egg-cream mixture and mix well.
  5. Grease the ramekins and sprinkle a pinch of flour onto the butter.
  6. Pour in your mixture.
  7. Top each with the reserved sun-dried tomato piece.
  8. Place the ramekins into a baking dish and add WARM water so the water is ¼ - ⅓ of the way up the side of the ramekins (like a Bain-Marie).
  9. Bake 20-30 minutes, until the eggs puff up.
  10. Remove from the oven, garnish each with a spinach leaf, or favorite Italian herb, and serve hot.

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