Ingredients :
- 6 tablespoons butter
- 6 tablespoons flour
- 2 1/2 cup milk
- 3/4 teaspoon salt
- Pinch nutmeg and cayenne
- Pinch black pepper
- 6 eggs, separated
- 3/4 cup shredded Swiss cheese
- 3/4 cups cooked spinach, squeezed and finely chopped
Method :
- Preheat oven to 375 degrees Fahrenheit.
- Melt butter in medium saucepan and whisk in flour to make a roux. Add milk and whisk until smooth and thick over low medium heat. Whisk insult, nutmeg, cayenne, black pepper.
- Beat half of the bechamel mixture into the egg yolks and the Swiss cheese.
- Combined with the rest of the bechamel sauce and beat vigorously to blend.
- Add spinach to the mixture.
- Beat egg whites with a pinch of salt until stiff peaks form.
- Stir one quarter of egg whites into souffle to lighten, and fold in the rest of the egg whites.
- Bake in buttered pan until risen and golden, for 20-25 minutes. Serve immediately on small plates or as filling in crepes.
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