2 1/2 c. broccoli florets, steamed
1 c. packed spinach leaves, coarsely chopped & steamed
2 egg yolks
1/3 c. grated Romano cheese
Dash of nutmeg
4 egg whites
Grated Parmesan cheese

Place the broccoli, spinach and egg yolks and process on medium speed until smooth, scraping down the sides as necessary. Transfer to a large mixing bowl. Stir in the Romano and the nutmeg. Beat the egg whites until they form stiff peaks.

Stir 1/4 of the egg whites into the broccoli mixture, then gently fold in the rest of the egg whites. Sprinkle the inside of a slightly oiled 2 quart souffle dish with Parmesan. Gently pour the broccoli mixture into the souffle dish. Bake at 325 degrees for 30 minutes. Serve at once. Makes 4 serving.