Spinach And Cheese Souffle

• 1 x butter as needed
• 1 x salt to taste
• 1 tablespoon nutmeg grated
• 1 cup cream heavy
• 1 tablespoons flour, all-purpose
• 2 x shallots chopped
• 8 large eggs seperated
• 1 cup cheddar cheese or swiss cheese, shredded
• 1/2 cup cottage cheese we advise you use low fat cheese
• 1 bunch spinach, frozen chopped
• 1 x black pepper to taste

1. Preheat your oven to 350F (180C).
2. Butter the bottom of a 2-qt round souffle dish and place it on a cookie sheet.
3. Squeeze the liquid out of the spinach.
4. In a bowl mix the spinach and the cheeses.
5. Beat the egg yolks until slightly thickened, about two minutes.
6. Sweat the shallots in some butter in a skillet until soft.
7. Stir in the flour and cook one minute.
8. Add the cream and bring to a boil for one minute, stirring constantly.
9. Remove the cream from the heat.
10. Temper the egg yolks by stirring in a small amount of the cream mixture into them, (this will prevent them from scrambling).
11. Then pour the egg yolks into the cream mixture stirring constantly until blended.
12. Now stir in the spinach and cheese mixture, nutmeg, and salt and pepper to taste.
13. Whip the egg whites until soft peaks form.
14. Fold the egg whites into the egg yolk mixture.
15. Pour the mixture into the souffle dish and bake in the oven until set, puffed, and slightly browned.
16. About 45 to 50 minutes.

butter, salt, nutmeg, cream heavy, flour, shallots, eggs, cheddar cheese, cottage cheese, spinach, black pepper

Taken from recipeland.com/recipe/v/spinach-cheese-souffle-47998 (may not work)