Mushroom and Spinach Souffle

Ingredients (serves 4)

100g button mushrooms
2 cups baby spinach
100g skim milk
1 egg
2 egg whites
2 cloves of garlic chopped
70g low fat cottage cheese
1/2 onion chopped
Sea salt
Black pepper

Method

1. Preheat oven to 180 degrees

2. Whisk egg in a medium bowl. Add milk, cheese, garlic and onion. Then season with salt and pepper.

3. Fold in spinach and sliced mushrooms.

4. Place in a small casserole dish or ramekins.

5. Bake for 15-20 minutes, or until lightly set.

6. Garnish with fresh basil leaves and serve.