A light, fluffy, and savory soufflé packed with fresh spinach and melty cheese, perfect for a brunch or elegant breakfast.

4 large eggs, separated

1 cup fresh spinach, chopped

1/2 cup shredded sharp cheddar cheese (or gruyère)

1/4 cup milk

2 tablespoons butter

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon nutmeg (optional)

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Preheat your oven to 375°F (190°C). Butter a 1.5-quart soufflé dish or individual ramekins and lightly dust with flour.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux, stirring constantly.
Gradually whisk in the milk, continuing to whisk until the mixture thickens and is smooth. Remove from heat.
Stir in the chopped spinach, shredded cheese, salt, pepper, and nutmeg until well combined.
In a clean bowl, beat the egg yolks lightly, then stir them into the spinach and cheese mixture.
In a separate bowl, beat the egg whites until stiff peaks form.
Gently fold one-third of the egg whites into the spinach mixture to lighten it, then carefully fold in the remaining egg whites, keeping the mixture airy.
Pour the batter into the prepared soufflé dish and place it on a baking sheet.
Bake for 25-30 minutes or until the soufflé is puffed up and golden brown on top. Avoid opening the oven during baking to prevent deflation.
Serve immediately for best texture and fluffiness.

Use Gruyère cheese for a nutty flavor or mozzarella for a milder, gooier texture.

Add sautéed mushrooms or caramelized onions for extra flavor.

For a spicy kick, add cayenne or smoked paprika.

To make gluten-free, substitute flour with cornstarch or a gluten-free flour blend.

Soufflés are best served fresh; leftovers can be stored in the fridge for up to 1 day and reheated gently.

Do not open the oven door during baking to prevent collapsing.