- 200g/7oz Red Leicester, grated
- 4 free-range eggs, separated
- 1 tbsp olive oil
- 1 tsp paprika, for dusting
- Preheat oven to 200C/400F/Gas 6.
- Mix the grated cheese and egg yolks in a mixing bowl.
- In a clean mixing bowl, whisk the egg whites until stiff peaks form when the whisk is removed.
- Fold the egg whites into the cheese mixture.
- Heat the olive oil in a small non-stick frying pan and add the egg mixture.
- Cook in the oven for 10-12 minutes until risen and golden.
- To serve the soufflé, place it on a white plate and dust with paprika.