Spinach Soufflé

Grease the soufflé dish or ramekins with olive oil and dust it with flour to evenly coat all the surface.
Preheat oven to 400 degrees.
Heat the olive oil in a sauce pan, add the flour and whisk for few seconds, pour milk and whisk continuously until it thickens.
Switch off or remove from heat and add the egg yolks and whisk constantly and let cool. (Careful not to scramble the yolks.)
Beat the egg whites with a handheld mixer until it holds soft peaks.
Add the spinach and roasted bell pepper to the yolk mixture along with the cheese, salt and pepper.
Now add half of the egg whites and gently fold into the mixture, followed by the remaining egg whites and incorporate'em completely.
Then pour the final mixture into the greased and floured dishes and bake for 25-28 mins or until the top is golden brown. 
Switch on the oven light to watch the soufflé rise and never open the oven door while baking, as the risen soufflé may fall.