Broccoli Soufflé with Three Types of Cheese

	Grate the cheddar and Swiss cheese on a coarse grater, and the parmesan on a fine one. Grease six medium-sized ramekins well with butter and sprinkle a little parmesan inside. Set aside the remaining parmesan.
	Divide the broccoli into florets, rinse under water, and place in a sieve, sprinkling with salt. Set the sieve over a pot of boiling water and steam for 10 minutes. Allow the cabbage to cool slightly, then blend into a puree.
	Separate the yolks from the whites. In a saucepan, pour in the milk, add butter and flour. Place over medium heat and cook, stirring constantly, until a paste forms, about 3-4 minutes. Season with salt and pepper to taste.
	Add the grated Swiss cheese, cheddar, and one tablespoon of parmesan to the mixture. Beat in 3 egg yolks and add the broccoli puree. Season with salt, pepper, and nutmeg, then mix thoroughly.
	Preheat the oven to 200 °C. Whip 5 egg whites with a mixer until you achieve smooth, glossy peaks. Add 1 tablespoon of the whites to the prepared broccoli mixture. Stir quickly and gently.
	Next, carefully fold the broccoli mixture into the egg whites. Mix gently, but not until completely homogeneous, to leave visible white and green streaks. Spoon the mixture into the prepared ramekins, sprinkle with the remaining parmesan, and place in the oven for 40-45 minutes. Serve immediately after removing from the oven.