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Ingredients

• 2 tablespoons fine dry breadcrumbs
• 25 g unsalted butter
• 2 tablespoons plain flour
• 1 cup (250 ml) low-fat milk, warm
• grated nutmeg, to taste
• 500 g baby spinach leaves, rinsed
• 4 eggs, separated
• 50 g soft rindless goat's cheese, crumbled
• ¼ cup (25 g) grated parmesan cheese
• 1 teaspoon Dijon mustard

Description

This Is A Light, Cheesy Soufflé Topping With A Tasty Base Of Baby Spinach Leaves. Serve For A Summer Lunch With Crusty Bread And A Green Salad.

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