Sformato Parmigiano

Sformato Parmigiano

An Italian take on a classic cheese and spinach souffle
Sformato Parmigiano
There are a lot of names for this light-as-air dish, but in Italy it’s just called “sformato.” Somewhere between a quiche and a souffle, this egg-based breakfast is a gourmet replacement for your morning omelette. Featuring Murray’s Mozzarella and Parmigiano Reggiano, this sformato combines bright, mouthwatering cheese with the mellow savor of spinach and tomatoes, creating the perfect flavor balance to complement the fresh egg mixture. With a final touch of tomato sauce and garnish, you’ll be sure to wow the brunch crowd with this delicate Italian classic.

Sformato Parmigiano
An Italian take on a classic cheese and spinach souffle
  • Prep Time : 30 min.
  • Cook Time : 45 min.
  • Total Time : 75 min.
  • Serves 4


  • 1 Shallot, minced
  • 2 + 3 cloves Garlic, grated
  • 1 lb Spinach
  • 1 + 1 tbsp Olive Oil
  • 3 tbsp Butter
  • 1/4 cup All Purpose Flour
  • 2 1/2 cups Whole Milk, at room temperature
  • 1/2 cup Mozzarella, shredded
  • 8 oz Parmigiano Reggiano
  • Pinch Ground Nutmeg
  • 2 Whole Eggs
  • 1 Egg Yolk
  • 1 + 2 tsp Kosher Salt
  • 1 pint Mixed Cherry Tomatoes, halved
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  1. Heat the oven to 350F.
  2. Begin by heating the olive oil in a large skillet. Sautee the sliced shallot with 2 cloves of garlic over medium-high heat for about 2 minutes. Add the spinach and season with 1 teaspoon salt. Cook until the spinach is soft. Transfer the spinach mixture to a blender and puree. Set the puree aside.
  3. To make the béchamel sauce, melt the butter in a small sauce pot. Once completely melted, whisk in the flour and cook over medium heat for about 2 minutes. Whisk in the milk and cook for another 2 minutes, until the sauce has thickened. Turn off the heat and add the shredded mozzarella, 1 teaspoon salt, a pinch of ground nutmeg, and 6 oz. of grated parmesan.
  4. In a large mixing bowl, combine the béchamel with the spinach puree, and the eggs. Mix until combined.
  5. Meanwhile, bring 8 cups of water to a boil.
  6. Spray 4 ramekins with cooking spray, then pour the sformato mixture equally into the 4 ramekins. Transfer the ramekins to an oven-safe casserole dish and then place the dish into the oven. Carefully pour the water into the casserole until it reaches halfway up the ramekins. Bake the sformato for 40 minutes or until cooked through.
  7. Meanwhile, make a quick tomato sauce. Heat the other tablespoon of olive oil in a medium pan over high heat. Add the cherry tomatoes and 2 teaspoons of salt. Add the remaining 3 cloves of garlic. Cook for about 5 minutes, until juice from the tomatoes begins to come out. Set the sauce aside and keep warm.
  8. To serve, flip the sformato out onto four serving plates. Garnish with a couple tablespoons of the tomato sauce and grate the remaining parmigiano reggiano cheese on top.

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