Spinach Soufflé

Serves 4
Time 45 minutes


2 bags (900g) spinach, blanched
4 large eggs, separated
1 pack (220g) plain cream cheese, cubed
1 cup cheddar cheese, grated
1/4 cup unsalted butter, melted
1 garlic clove, microplaned
1 pinch ground nutmeg
1 pinch salt
1 pinch black pepper

 To serve
1 bag rocket
1 punnet mixed colour cherry tomatoes


Preheat the oven to 180°C.
Blanch spinach in hot water for a few seconds, remove and allow to cool before squeezing excess liquid out. Roughly chop.
In a large bowl combine all ingredients, except for egg whites.
In a separate large bowl beat egg whites until they come to soft peaks.
Gently fold egg whites into the mixture until it is all combined.
Pour into a greased pie dish.
Bake for 25-30 minutes or egg is firm in the middle, puffy and the top is golden.
Cool and serve with rocket salad and medley of cherry tomatoes.