Page title and description

Vegetarian mains
Frying-pan spinach soufflé
Ingredients
- 300g spinach, washed, leaves stripped from their stalks
- 4 eggs
- ¼ tsp ground nutmeg
- 1 tsp wholegrain mustard
- 75g grated Cheddar
- sunflower or light olive oil, for frying
- salt and pepper

Method
Prep time:
5 min
PT5M
Cooking time:
20 min
PT20M
-
Step 1
Heat your oven to 210°C/Gas 6. Cook the spinach in a pan of boiling water for 1–2 minutes, until wilted. Drain and refresh in a bowl of cold water, then drain again. Wring it out with your hands to remove excess water, then roughly chop the leaves. -
Step 2
Separate the egg whites and yolks into 2 bowls. Whisk the egg whites until they form firm but soft peaks – an electric whisk makes life easier. Lightly beat the egg yolks together. Add the spinach to the yolks, then add the nutmeg, mustard and three quarters of the cheese. Season with salt and pepper. -
Step 3
Take a spoonful of the egg white and stir it into the egg yolk mixture, then very gently fold in the rest. Pour 1 tablespoon of oil into a 21–23cm frying pan. Wipe the base and sides with kitchen paper to coat it. Heat the oil gently, then tip in the egg mix and tip the pan from side to side to cover it. Sprinkle over the remaining cheese. -
Step 4
Transfer the pan to the oven for 10 minutes, until the mixture has risen and is fluffy and slightly golden from the melted cheese on top. Cut in half or wedges to serve.