Preheat oven to 425°F (220°C).
Butter each of four 1/2 cup (125 mL) ramekins. Mix the béchamel sauce, salt, pepper and nutmeg.
Brown the shallot, spinach and basil in a little butter in a skillet. Season to taste. Press in a strainer to remove liquid. Let cool.
Separate the egg whites and yolks and beat the whites to soft peak by adding a pinch of salt. In the béchamel, add the egg yolks one by one, stirring well as each one is added. Then, fold the beaten whites into the mixture, using a wood spoon, always stirring in the same manner.
Gently add the spinach mixture. Spread in the ramekins and put in the oven for 15 minutes.
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