Rinse the spinach, blanch and chop finely.
In a bowl, melt the butter, add the Parmesan cheese, breadcrumbs, flour, salt and nutmeg (freshly grated) and mix with the spinach. Add the milk and cool the mixture. Add the egg yolks.
Fold in the egg whites beaten to ice and pour into a greased pudding mold sprinkled with bread crumbs. Place in a bain-marie for one and a half hours.
Serve with tomato or butter sauce.
Fill into small ramekins, prepare as above and serve as entrée.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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