2 tablespoons butter
2 tablespoons flour
3/4 cups milk
1 teaspoon chopped onion
1 tablespoon chopped Italian parsley
1/2 cup chopped lemon basil
1 1/2 cups grated cheddar cheese
3 eggs, separated
1 1/2 cps chopped, cooked spinach

Make a cream sauce with butter, flour, and milk. When smooth add onion, herbs,
and cheese. Stir in beaten egg yolks and spinach. Fold in stiffly-beaten egg whites.
Pour into greased 1 litre casserole dish. Bake in a preheated 180°C oven until a
knife comes out clean (about 55 minutes).