Spinach, Feta And Corn Souffles - cooking recipe

Ingredients

None None Melted butter, to grease
2 tbsp dried white breadcrumbs
2 tbsp butter
1/2 tbsp flour
3/4 cup milk
8 oz spinach, trimmed and thinly sliced
3/4 cup frozen corn
4 oz feta cheese, crumbled
1/4 cup freshly grated Parmesan cheese
3 None eggs, at room temperature, separated

Preparation

Preheat the oven to 400\u00b0F. Grease four 3/4-cup ramekins or straight-sided ovenproof dishes with melted butter. Divide the breadcrumbs among the ramekins, rolling to coat sides; shake off excess. Place dishes on a baking pan.
Melt butter in a medium saucepan on medium heat. Add flour; cook and stir for 2 mins or until mixture bubbles and thickens. Remove from heat.
Gradually whisk in milk until smooth. Return to heat. Bring to a boil, stirring constantly. Cook and stir for 3 mins or until mixture boils and thickens. Add spinach; cook and stir for 2 mins or until spinach wilts. Remove from heat. Transfer to a large bowl. Add corn, feta, Parmesan cheese and egg yolks; stir to combine. Season. Cool slightly.
Beat egg whites in a clean, dry bowl with an electric mixer on high speed until firm peaks form. Using a large metal spoon, fold half the egg whites into the spinach mixture until combined. Gently fold in remaining egg whites until the mixture is just combined. Spoon mixture evenly among prepared ramekins.
Bake for 20-25 mins or until puffed and golden. Serve immediately.