- 25g/1oz unsalted butter
- 25g/1oz plain flour
- 150ml/5fl oz milk
- 100g/1¾oz Edam, grated
- 100g/3½oz spinach
- 3 free-range egg yolks
- 3 free-range egg whites
- Preheat the oven to 200C/400F/Gas 6.
- Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 30 seconds. Remove from the heat and gradually whisk in the milk.
- Bring to the boil and stir in the spinach and most of the cheese.
- Allow to cool slightly. Beat in the egg yolks and season well.
- In a large bowl whisk the egg whites to medium peak.
- Mix two large spoonfuls of egg to the milk mixture to slacken. Fold in the remaining egg whites and sprinkle with the Edam.
- Transfer to an oven-proof frying pan. Place in the oven and cook for 10 minutes.
- Serve the soufflé in the frying pan.