2 Egg Yolks 1/2 cup Half and Half 1/3 cup Flour 1 1/2 tablespoons Butter (melted) 1 tablespoon Sugar pinch Salt
Whisk together the Yolks and Half and Half until thoroughly combined. Gently mix in the Flour followed by the Melted Butter, Sugar, Salt and set aside.
3 Egg Whites
In the bowl of your mixer fitted with the whisk attachment, whip the Egg Whites until loose peaks form.
Gently fold the Egg Whites in to the Egg Yolk mixture until everything is fully combined but not deflated.
1 large bunch Spinach (cleaned) 1 tablespoon Unsalted Butter 1 clove Garlic (sliced) Kosher Salt and Freshly Ground Pepper 4 ounces Prosciutto (thinly sliced) Parmigiano-Reggiano
In a large non-stick skillet, add a tablespoon of Butter and add the Garlic and Spinach, cooking until just wilted. Season with a pinch of Salt and Freshly Ground Pepper. Stir the Prosciutto. Remove from heat, and pour into the bottom of a ceramic pie plate. Add the batter over and garnish with Parmigiano-Reggiano. Bake for 20-30 minutes, until puffed and golden. Serve warm and garnish with more Parmigiano-Reggiano.