(4- 5 servings )
2 tablespoons dry breadcrumbs
200 g. fresh baby spinach
200 ml. milk
2 tablespoons all-purpose flour
salt, ground nutmeg and black pepper  to taste
40 g. freshly grated Parmigiano-Reggiano cheese
2 large egg yolks
4 large egg whites


Preheat oven to 180.

Coat the ramekins with some butter and sprinkle evenly with breadcrumbs, tilting and turning dishes to coat sides completely.

Heat a pan over medium-high heat with some oil or butter in it. Add spinach and cook for 2 minutes. Place spinach in a plate and let it stand.

Heat the butter in s saucepan and then add the flour. Stir constantly and add the milk and the salt, pepper and the nutmeg. Stirring constantly until smooth. Leave the mixture for 10 minutes to get a little bit cold, and then add the spinach, cheese and the yolks. Stir.

Combine egg whites with a pinch of salt in another bowl and beat them with a mixer at high speed until peaks form.Gently stir one-fourth of egg whites into spinach mixture, and fold in the remaining egg whites. Spoon the mixture into prepared dishes.  Bake soufflés at 180 degrease for 20-22 minutes or until puffy and golden brown. Serve with some fresh salad.