Ingredients
4 egg whites2 teaspoons dry bread crumbs1-1/2 cups frozen corn, thawed2 green onions, thinly sliced2/3 cup diced fully cooked lean ham1/4 cup all-purpose flour1/4 teaspoon salt1/8 teaspoon cayenne pepper1 cup fat-free milk1/2 cup shredded reduced-fat sharp cheddar cheese2 egg yolks1/2 teaspoon cream of tartar
Preparation
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Coat a 1-1/2-qt. baking dish with cooking spray and lightly sprinkle with bread crumbs.
In a large nonstick skillet coated with cooking spray, cook corn and onions until tender. Remove from the heat; stir in ham.
In a small saucepan, combine the flour, salt and cayenne; gradually whisk in milk until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in cheese until melted. Transfer to a large bowl; stir in corn mixture. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cool slightly.
Add cream of tartar to egg whites; beat until stiff peaks form. With a spatula, fold a fourth of the egg whites into the milk mixture until no white streaks remain. Fold in remaining egg whites until combined.
Transfer to prepared dish. Bake at 325° until top is puffed and center appears set, 50-55 minutes. Serve immediately.
