Preheat oven to 180 degrees C.

Place 1 tbsp olive oil in a pan. Add the chopped shallots, a pinch of salt and pepper and sauté for approx. 5 minutes.

Add the spinach, basil leaves and water, cover to allow spinach to steam for 1-2 minutes or until spinach starts to reduce.

Turn off heat and add ricotta, egg yolks, parmesan cheese and flaxseed meal.

Beat egg whites until firm peaks form and then gently fold into the mixture.

Lightly grease 3 small oven proof ramekins and spoon in mixture.

Place ramekins on a baking tray and bake for 25 minutes or until they have risen and are slightly golden.

Serve immediately and top with extra grated parmesan cheese (optional).