Directions:

1. Preheat oven to 375°F. Spray 6 soufflé ramekins with cooking spray and set aside.
2. In a saucepot melt butter and sauté shallots until translucent.
3. Add the whole-wheat flour and cook for 5 minutes, this will make a thick paste.
4. Add the baking powder, milk, and season with sauce. Cook until the mixture thickens. Allow to cool to room temperature.
5. Whip all of the eggs until they are a light yellow and fluffy; add the chopped spinach, cooled milk mixture, and sundried tomatoes.
6. Portion the mixture into the soufflé ramekins and bake for 20 minutes in preheated oven.