Spinach Mushroom Souffle

• 1 sweet onion
• 8 oz of mushrooms
• 1 package of fresh spinach (~12 oz)
• 5 eggs
• 1/4 cup of parmesian cheese
• 1/3 cup of mozzarella
• 1/4 cup of half and half
• Olive oil
• salt
• 2 tablespoons of unsalted butter
• 2 tablespoons of flour
• 1 teaspoon of garlic salt
• 1/2 teaspoon of fresh ground pepper

Assembly

1. Preheat the oven to 375 F.
2. Clean the spinach of all dirt and grit and spin dry.
3. Chop the onion and saute in a small amount olive oil. Cook the onion until it is a golden brown. Place in a bowl.
4. Chop and saute the mushrooms in a small amount of olive oil. Cook until the liquid in the mushrooms has been reduced or the mushrooms have browned. Place in bowl with the onions.
5. Place the spinach into a saute pan with a small amount of olive oil and wilt the leafs. Remove the heat and coarsely chop the spinach and add to the ingredients.
6. Add the two cheese to the bowl of ingredients.
7. Heat the half and half until it just starts to boil. (Microwave it for about 1 minute).
8. Melt the butter and combine with the flour to create a paste. Combine with the half and half and mix completely. Add to the bowl with the ingredients.
9. Separate the eggs. Place the whites in a separate bowl and allow it to warm to room temperature. Set it aside for the moment.
10. Add the garlic salt and pepper to the ingredients. Mixing the ingredients as you go. Add the egg yolks to this mixture one at a time and continue to mix.
11. Add the cream of tartar to the egg whites and whip them until they are a stiff. Basically you are breaking down the egg proteins and adding air pockets to the mixture.
12. Fold the egg whites into the ingredients. Do not over mix the two, you want to maintain the light fluffy texture of the egg whites in your souffle.
13. Pour into your souffle dish and bake in the 375 F oven for 35 minutes.
14. Remove from the oven and serve immediately. It is best eaten warm.