Ingredients

• 3 T butter
• 1/4 C Parmesan cheese, grated
• 3 T flour
• 1 C milk, scalded
• 1/4 t nutmeg
• cayenne pepper, to taste
• 4 ea egg yolks, room temperature
• 1/2 C cheddar cheese, grated
• 10 oz spinach, thawed and squeezed dry
• 5 ea egg whites, room temperature
• 1/8 t cream of tarter

Instructions

1. Butter the inside of a soufflé dish and sprinkle with extra Parmesan cheese.
2. Melt the butter, then whisk in the flour. Slowly whisk in the milk, then add the nutmeg, and cayenne. Continue cooking until smooth and thick, season to taste, then remove from heat.
3. Stir in the egg yolks, then the cheddar, Parmesan, and spinach,a nd transfer to a large mixing bowl.
4. Beat the egg whites, cream of tarter, and a pinch of salt for one minute at low speed, then for one minute at medium speed, then at high speed until firm, glossy peaks are formed.
5. Whisk 1/4 of the egg white mixture into the spinach mixture to lighten, then fold in the rest. Pour the mixture into the soufflé dish, then smooth. Bake at 375 until puffed and brown (about 30 to 35 minutes).
6. Plate and serve.

Source: Barefoot Contessa

Contributed by: Skip