Florence-Inspired Souffle Recipe

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.