Spinach Souffle

15 g/1/2 oz polyunsaturated margarine
1 clove garlic, peeled
1 small onion, peeled and finely chopped
400 g/14 oz fresh leaf spinach, trimmed and finely chopped
salt
grated nutmeg
3 eggs, separated
2 tablespoons skimmed milk
1 tablespoon grated Parmesan cheese
1 teaspoon lemon juice

Grease a 1.2 litre/2 pint souffle dish and preheat the oven to moderately hot (200 °C/400 °F, Gas Mark 6).

Melt the margarine in a flameproof casserole, add the garlic and fry until golden brown. Remove the garlic with a slotted spoon. Add the onion to the casserole and cook until softened. Add the spinach and season with salt and nutmeg to taste.

Cook for 2 to 3 minutes, then remove from the heat. Bear the egg yolks with the milk and stir into the spinach mixture with cheese. Whisk the egg whites and lemon juice until stiff, then fold into the spinach mixture with a metal spoon.

Spoon into the souffle dish and cook in the oven for about 30 minutes until golden, well risen and just firm to the touch. Serve immediately. SERVES 4