Ingredients Jump to Instructions ↓

  1. 6 egg whites

  2. 3/4 cup onion and garlic salad croutons

  3. 1 small onion, finely chopped

  4. 1/4 cup finely chopped sweet red pepper

  5. 2 ounces thinly sliced prosciutto, chopped

  6. 2 teaspoons olive oil

  7. 1 garlic clove, minced

  8. 2 cups fresh baby spinach

  9. 1/3 cup all-purpose flour

  10. 1/2 teaspoon salt

  11. 1/4 teaspoon pepper

  12. 1-1/4 cups fat-free milk

  13. 1 egg yolk, lightly beaten

  14. 1/4 teaspoon cream of tartar

  15. 1/4 cup shredded Italian cheese blend

Instructions Jump to Ingredients ↑

  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. In a food processor, process croutons until ground. Sprinkle evenly onto the bottom and 1 in. up the sides of a greased 2-qt. baking dish; set aside. In a large saucepan, saute the onion, red pepper and prosciutto in oil for 3-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer. Add spinach; cook just until wilted. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a large bowl. Stir a small amount of hot mixture into egg yolk; return all to the bowl, stirring constantly. Cool slightly. Add cream of tartar to egg whites; beat until stiff peaks form. Fold into vegetable mixture. Transfer to prepared dish; sprinkle with cheese. Bake at 350° for 35-40 minutes or until top is puffed and center appears set. Serve immediately. Yield: 4 servings.


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