Ingredients
6 egg whites3/4 cup onion and garlic salad croutons1 small onion, finely chopped1/4 cup finely chopped sweet red pepper2 ounces thinly sliced prosciutto, chopped2 teaspoons olive oil2 cups fresh baby spinach1 garlic clove, minced1/3 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper1-1/4 cups fat-free milk1 egg yolk, lightly beaten1/4 teaspoon cream of tartar1/4 cup shredded Italian cheese blend
Preparation
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. souffle 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 spinach and garlic; cook just until spinach is 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.
