Spinach soufflé

Ingredients

• 1/4 cup Spinach (frozen and thawed)
• 1/4 cup Green bell pepper (diced and roasted)
• 2 Eggs (separated)
• 1/2 cup Milk
• 2/3 cup Mozzarella Cheese
• 2 teaspoons Olive oil + more for greasing
• 2 tablespoons APF + more for dusting
• Black Pepper (freshly ground)
• Salt

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Preparation

• 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 minutes 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.
• Serve hot from the oven.