The Rise of the Eggs - Soufflé au Fromage

"El queso está vijeo y podrido!" I hope this isn't true for the cheese in your fridge. It isn't for mine anyway. I don't know why ... maybe something is wrong with my brain ... but from time to time sentences like this come up in my head. I only know it's from a movie and the scene was at a high school during a Spanish lesson. Do you know which movie it was?
When talking about cheese that is not old and mouldy - as in the evil kind of mould - I am in. I just had some goat's cheese in my breakfast. However, I don't want to write you about my breakfast.
Still the breakfast contained at least three ingredients that are also included in what I want to write you about.
While flipping through the pages of my latest issue of the Jamie Oliver magazine, I came across some French recipes for single persons, that is French recipes for one persons. Whatever!

I went for the soufflé - of course with cheese! I wanted to try a soufflé anyway. So far I didn't have the chance ... I mean so far I didn't bother doing it.
That should not be too difficult. Quickly done!
I just prepare my mould (I know, it can be confusing) with some butter and flour.
Then I go for the bechamel sauce with melting some butter and then spooning in flour and make it smooth before I pour in 75 ml of milk ... bit by bit by bit by bit ... until all is in.
Now let it thicken for 2-3 minutes while continuing to whisk it.
After that I add 35 g of cheese, nutmeg, salt and pepper and let it all cool down for a while.
Once I'm tired of waiting, I separate an egg, add the yolk to the sauce and whisk the white like mad.
Again, when I'm tired, I carefully add the beaten egg white to the sauce and put everything in my prepared mould.
Together with some tomatoes (as seen on the photo) it all goes into the oven for 20 minutes or even a bit longer until the soufflé has browned sufficiently.
Well, I would have wished the egg would have risen a bit more. It didn't fully look like in the Jamie magazine, but taste wise it was good.
Now that I know how to do a soufflé ... do I really know?
I will try again. Maybe next time it will rise a bit more. 
Do you have any experiences with a soufflé?