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Preheat oven to 375°. Lightly coat an 11 x 7-inch baking dish with cooking spray, and dust with breadcrumbs. Set aside. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add garlic; cook 20 seconds, stirring constantly. Add spinach; cook 3 minutes or until spinach wilts, stirring occasionally. Remove from heat; cool slightly. Place spinach mixture on several layers of heavy-duty paper towels, and squeeze until barely moist. Place spinach mixture in a blender. Add milk and cornstarch; process until smooth. Add cheese, salt, pepper, and nutmeg; pulse until well blended. Pour into a large bowl. Place egg whites and egg in a large bowl; beat with a mixer at high speed 5 minutes or until tripled in volume. Gently fold one-fourth of egg mixture into spinach mixture; gently fold in remaining egg mixture (mixture will seem slightly thin). Spoon spinach-egg mixture into prepared baking dish; smooth top with a spatula. Bake at 375° for 35 minutes or until set in the center. Cool 5 minutes on a wire rack before serving.
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Classic straight-walled dish for dramatic soufflé rise
Adjustable stand — hold cookbook or tablet at eye level while cooking
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
Classic ramekins — soufflé, crème brûlée, individual gratins