Method:
1 Preheat the oven to 200°C fan forced.
2 Heat oil in a frying pan over medium heat, add the spinach leaves and toss to wilt, cool slightly.
3 Beat the egg yolks with a fork in a bowl. Stir in the wilted silverbeet, cheddar parsley and flour, season with salt and pepper.
4 Using an electric mixer whisk the egg whites to stiff peaks. Carefully fold the egg whites into the cheese mixture.
5 Grease the soufflé moulds with butter, spoon the mixture into the moulds and place on a tray, bake for 6-8 minutes or until puffed and golden. Sprinkle with chives and
serve immediately.