Ingredients

Preparation about 15 minutes, cooking time 15 to 30 minutes

4 tablespoons butter, plus extra for greasing souffle dishes
1/4 cup flour
1 1/2 cups milk, warmed till hot
6 eggs, separated
2 tablespoons minced onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cooked, drained and chopped spinach (see note)
1/3 cup chopped dill
1 cup grated Jarlsberg cheese (about 4 ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)

Preheat oven to 400 F. Grease 6 individual souffle dishes (4-inch ramekins) or one 2-quart souffle dish.
Melt butter in medium saucepan over medium heat. When it foams, add flour and turn heat to medium-low. Cook, stirring, until mixture darkens a bit to a light brown — about 3 minutes. With a wire whisk, whisk in milk gradually and cook, stirring, until mixture thickens, 2 to 3 minutes.
Turn off heat and stir in egg yolks, salt, pepper, onion, spinach, dill and cheeses.
Beat egg whites with a pinch of salt until they form soft peaks. Stir a couple of spoonfuls into spinach mixture and very gently, with rubber spatula, fold in remaining whites.
Pour batter into prepared dishes or dish, and bake until souffle has risen and is browned on top: 15 to 20 minutes for individual dishes, 30 minutes for the 2-quart dish. Use a thin skewer to check inside for moistness (it should be creamy enough for a few bits to stick to skewer). Serve immediately.
Makes 6 servings.

Note: Frozen spinach, thawed and cooked is convenient to use; a 10-ounce bag yields about 1 cup cooked.

Directions

Nutrition information per serving: 321 cal., 17 g pro., 23 g fat, 9 g carbo., 445 mg sodium, 262 mg chol.