2 cups firmly packed, finely chopped fresh spinach (dry the leaves before chopping)
¼ cup finely chopped green onions with tops
½ pound sliced bacon, cooked, drained, and crumbled
3 tablespoons butter or margarine
¼ cup enriched all-purpose flour
½ teaspoon salt
¼ to ½ teaspoon thyme
1 cup milk
3 egg yolks, well beaten
4 egg whites
2 teaspoons shredded
Parmesan cheese
1. Toss the spinach , green onions, and bacon together in a bowl; set aside.
2. Heat butter in a saucepan over low heat. Blend in flour, salt, and thyme. Stirring constantly, heat until bubbly. Add milk gradually, continuing to stir. Bring rapidly to boiling and boil 1 to 2 minutes, stirring constantly.
3. Remove from heat and blend spinach-bacon mixture into the sauce. Stir in the beaten egg yolks; set aside to cool.
4. Meanwhile, beat egg whites until rounded peaks are formed {peaks turn over slightly when beater is slowly lifted upright); do not overheat.
5. Gently spread spinach-bacon mixture over the beaten egg whites. Carefully fold together until ingredients are just blended.
6. Turn mixture into an ungreased 2-quart scuffle dish (straight-sided casserole) ; sprinkle top with Parmesan cheese.
7. Bake at 350°F 40 minutes , or until a knife comes out clean when inserted halfway between center and edge of scuffle and top is lightly browned. Serve immediately.
6 SERVINGS