Preheat oven to 375 degrees

Grease a 2qt souffle dish with a little of the melted butter. Reserve the remaining melted butter.

Sprinkle in the parmesan cheese, and shake and coat the souffle dish. Shake out any excess parmesan and reserve for topping.

Place a non-stick pan over medium heat and drizzle in the olive oil. Add the minced shallots, minced garlic, and chopped spinach. Cook, stirring often, until spinach has cooked down and garlic and shallot becomes fragrant.

Add 1/4 tsp salt and continue to cook for another 2-3 minutes until all water has been released and cooked out from spinach. You want the remaining spinach mixture to be dry. 

In a blender, place egg yolks, remaining salt and melted butter, heavy cream, ricotta, shredded cheddar, white pepper, ground mustard and almond flour. Blend until creamy, scraping down sides as needed.

In a medium bowl, beat the egg whites until stiff peaks form. 

In a large bowl, place the cooked spinach mixture, and dump in the egg yolk mixture. Stir together. 

Next, CAREFULLY fold in the whipped egg whites, being careful to use a light hand. All the airy, fluffy texture depends on how gently you're able to fold these egg whites in.

Place mixture into prepared souffle dish. Top with remaining parmesan (I added a bit more - maybe another 1/2 tbl?) and bake for 40 minutes, or until the top is nicely puffed up and golden.

Serve immediately.