Spinach Souffle With Havarti Cheese

Bring pot of water to a boil. Add spinach and green onions until wilted. Drain. Cool. Squeeze out excess water and chop.

Melt butter in saucepan. Sprinkle with 3 tbs flour and whisk until blended. Add milk and whisk. Bring to a boil, whisking in 1 tsp salt, nutmeg and cayenne. Remove saucepan from heat. Whisk in cheese and let cool slightly.

Heat oven to 375 degrees F. Coat souffle dish with cooking spray. Sprinkle with bread crumbs.

Whisk half the cheese mixture into egg yolks in bowl, stir in remaining cheese mixture and spinach and green onions.

Beat together egg whites, remaining salt and lemon juice in bowl until stiff peaks form. Sift remaining flour over egg whites and fold in. Stir a quarter of beaten egg whites into spinach mixture. Fold in remaining whites.

Spoon into souffle dish. Bake for 40 minutes until browned and puffed. Serve immediately.