Spinach Souffle



  • 100g spinach
  • 150g light cheddar cheese
  • 4 sun-dried tomatoes
  • 4 eggs
  • 2 teaspoons baking powder
  • 2 teaspoons black pepper
  • 2 teaspoons red pepper
  • 2 teaspoons of salt
  • 1 teaspoon black cumin
  • 1 teaspoon of sesame seeds


Bechamel Sauce

  • 300ml milk
  • 1 tablespoon butter
  • 3 tablespoons whole wheat flour
  • 2 teaspoons of salt

Bechamel Sauce

  1. Put the butter in a pan, add some flour after it melts a bit and roast until it smells.
  2. Then add the milk gradually while stirring.
  3. Finally add the salt.
  4. Note: The sauce will have a solid consistency, that is the way it should be.



  1. Separate the white and yolk of the eggs.
  2. Beat the egg whites, a teaspoon of salt and baking powder until they foam.
  3. Put the spinach, cheddar cheese, dried tomatoes, spices, egg yolks and bechamel sauce into a separate bowl.
  4. Mix the ingredients to incorporate.
  5. Add the egg white foam to the mixture.
  6. Stir gently in the same direction without deflating the foam.
  7. Grease four souffle cups, divide the mixture into the cups.
  8. Decorate them with black cumin and sesame seeds.
  9. Bake at 180 degrees for 20 minutes.

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