Chop the onions into small cubes.
Wash, rinse and chop the spinachin finger thickness.
Take a pan on the stove. Add 1 tbsp olive oil. When the oil warms up over medium heat, start to sautée onions. After 2-3 min, add spinach. Continue to sautée until the spinach is tender. Put spinach aside and let it stand.
Start adding milk slowly (part by part) after the flour gets ready. Keep stirring and cooking until you have a smooth, slightly thick sauce.Take it from stove. Adjust salt-pepper and add muscat.
Separate the yolk and white of eggs. Keep both of the in cups. Take the whites to a mixing bowl and whisk it to the foam consistency for 2-3 min. with the help of the mixer.
Take a mixing bowl. Add and mix the spinach, bechamel sauce, parmesan and egg yolks. Finally; add the whisk of egg whites in 3 steps while slowly stirring with a spatula. (it must stay fluffy)
Lubricate the aluminum cups with 2-3 drops of olive oil and fill them with soufflé. Don't overfill. You need to leave some space. (If you have a small ovenware or casserole, you can use it.)
Bake for 10-15 min in the oven that warmed up to 200 degrees.
For the salad; wash and dry the Mediterranean greens in cold water. Split the cherry tomatoes in half or four. Just before serving, stir with 1 tbsp olive oil and a pinch of salt-black pepper.
You can serve Spinach Souffle and Mediterranean Salad together.