Funky Parmesan Soufflé

Preparation time 10 minutes; total baking time 25 minutes

Yield:  4 servings

Ingredients

• 2 ounces fresh basil, chopped – (60ml)
• 4 ounces fresh spinach, thick stems discarded (4 packed cups), chopped – (120ml)
• ½ cup fine, fresh bread crumbs – (125ml)
• ½ cup freshly grated Parmesan cheese – (125ml)
• 3 tablespoons unsalted butter – (45ml)
• 3 tablespoons all-purpose flour – (45ml)
• 1 ½ cups whole milk – (375ml)
• ¼ teaspoon salt – (1.25ml)
• ¼ teaspoon freshly grated nutmeg – (1.25ml)
• ¼ teaspoon freshly ground pepper – (1.25ml)
• 3 large egg yolks
• 1/3 pound thickly sliced lean ham, cut into 2 by ¼-inch strips
• 5 large egg whites, whipped

Directions

1. Preheat oven to 375 degrees Fahrenheit.
2. Butter a 1 ½ inch deep gratin dish ( 6 cups) and set it aside.
3. Toss and cook the spinach and basil in a well oiled skillet until wilted – approximately 2 minutes.  Place the greens to a colander to cool.  When cool pat the greens dry in a towel and then coarsely chop.
4. In a small bowl mix the breadcrumbs with 3 tablespoons of the Parmesan.  Sprinkle half the mixture into a buttered gratin dish, rolling the dish to ensure all sides are coated evenly.  Pour out any excess.
5. In a small saucepan, melt the butter over moderate heat.  Whisk in the flour and cook for 30 seconds to make a blond roux.  Slowly whisk in the milk until smooth and bring to a boil, stirring constantly.  Add salt, nutmeg & pepper and continue to stir for approximately 3 minutes.
6. Pour the mixture into a large bowl.  Whisk in the egg yolks, greens, ham and the remaining Parmesan cheese (save a small sprinkle on top).
7. In a large stainless steel bowl, beat the egg whites into stiff peaks. Fold a third of the egg whites into the soufflé mixture. Mix to lighten.  Gently fold in the remaining egg whites.  Gently pour the mixture into the gratin dish.  Top with breadcrumbs and sprinkle with Parmesan.  Bake for 20-25 minutes or until soufflé is puffed and golden brown.  Serve immediately.