Baby Spinach and Gruyere Souffle - easy way to be a greenie!

In true souffle style, it falls flat pretty quickly as you can see. Seeing as it was only dinner for 2 who cares, it tasted pretty good. I have made this with Gorgonzola instead and it is tasty, the Gruyere just gives a milder taste. The bowl pictured is a bit small, the recipe really serves 2 with no spares! It is  not the most stunning recipe ever, but  is a nice addition to your repertoire (assuming you have one...).

                                           Baby spinach and Gruyere souffle
Serves 2
175g baby spinach
25g butter
20ml flour plus extra for dusting
90ml milk
salt and pepper
2 free range eggs, separated
60g Gruyere

Preheat oven to 180C. Grease and flour 2 shallow bowls, shaking out excess flour. (I use cereal bowls).
Blanch spinach in a pot of boiling water, drain and blend (hand blender perfect). Melt butter in a small saucepan, add spinach and flour, cook one minute then add milk and cook till mixture starts to thicken. Remove from heat and season. Cool slightly, add egg yolks and half the cheese. Whisk egg whites till stiff peaks form, then fold into the mixture. Spoon the mixture into bowls, sprinkle with remaining cheese and bake for 20 minutes or until set. Don't open the oven! Check through the glass. You may want to leave it a few more minutes if it looks a bit pale. SERVE IMMEDIATELY.
Lovely with a salad and some crusty bread, or some mash and veg, whatever makes you smile.

By the way, I am NOT mad, this blog hugs American time, it is not some lonely hour of the night as I type; I am NOT a raging insomniac and I don't have a snoring hubby forcing me out of bed in the wee hours to post recipes ha ha