By this point, it’s probably quite clear that I consume a lot of eggs.

Besides being completely delicious, eggs are an excellent source of protein, they’re pretty darn cheap, and so very versatile.

One of my absolute favorite ways to consume eggs is in souffle form.

Puffy eggs are kind of amazing.

It’s like eating the most flavorful cloud imaginable.

Obviously souffles need some cheese action.

Savory souffles, that is.

Dessert souffles can pass on the whole cheese thing.

Although chocolate + cheese isn’t all that bad, really.

But we’re not going there today.

So.

What else goes well with eggs and cheese? (Besides asparagus.)

Spinach!

That’s kind of a no-brainer.

This souffle can be considered healthy because a whole package of spinach is folded into the mouthwateringly airy work of art.

Don’t let that description scare you away.

Spinach might be a turnoff for some.

And the term “souffle” itself is a tad bit intimidating.

But as long as you are beyond gentle and treat the whipped egg whites like your favorite child, everything will be alright.

Unless you absentmindedly forget the souffle in the oven and burn it to a crisp.

No, I did not let that happen.

And you won’t either.

Because it’s your baby, remember?

I know you’re dying to hear a little more about this fluffy cheese cloud, so listen up.

First you gotta make a kind of cheese sauce, containing a little unsalted butter, all-purpose flour, scalded nonfat milk, ground nutmeg, spicy cayenne, fresh ground black pepper, a pinch of salt, rich egg yolks, uber sharp white cheddar, finely grated Parmesan, and lots of spinach. Then you ohh so carefully fold whipped egg whites into the cheesy spinach mixture, pour it all into a buttered up souffle dish that has been dusted with Parmesan, then bake until golden brown and perfectly puffed.

Pull your souffle out of the oven and dig in right away.

Because no one likes a sad, deflated souffle.

And everyone enjoys burning their tongue.

P.S. I slightly adapted Ina Garten’s Spinach and Cheese Souffle. Because her recipes are the best. Including this Carrot Pineapple Cake and these Coconut Cupcakes. Yeah. I like sugar.

P.P.S. Shhh. Don’t tell anyone but I used WSU’s Cougar Gold cheddar. It’s damn good. Coming from a Husky, that’s saying a lot.

P.P.P.S. If you’re wondering “what the heck is scaled milk?!” all you have to do is heat your milk on the stove until it just barely starts to simmer. Don’t forget to whisk it. And don’t you dare let the milk boil.