Easy Spinach Soufflés - Andrew Zimmern

Ingredients

• 6 tablespoons unsalted butter, plus softened butter for greasing
• Plain dry bread crumbs, for coating
• 1/4 cup minced shallot
• 3 tablespoons finely chopped dill
• 2 teaspoons dried oregano
• 6 tablespoons all-purpose flour
• 2 1/2 cups whole milk
• Pinch of freshly grated nutmeg
• Kosher salt
• Freshly ground pepper
• 6 large egg yolks
• 20 ounces frozen spinach—thawed, squeezed dry and finely chopped
• 1/2 cup finely grated Parmigiano-Reggiano cheese
• 1/2 cup shredded Gruyère cheese
• 8 large egg whites
• 1/2 teaspoon cream of tartar