Soufflé aux épinards

This soufflé variety is prepared with sautéed and finely diced spinach that is blended with a creamy béchamel base, egg yolks, and beaten egg whites. The dish is easily customized with additional ingredients such as ham or Gruyère cheese, and it is traditionally baked in small individual ramekins. The perfect spinach soufflé should always have a light and airy texture and needs to be served immediately after baking. Though it can be enjoyed on its own, it also makes for an excellent side dish.