Instructions: (Serve when every one is seated at the table to display it before it settles!)

In small bowl, beat egg yolks and milk. In separate bowl beat egg whites until stiff peaks form*. Fold in egg yolk mixture.

In deep ovenproof skillet, melt butter over medium heat. Pour in egg mixture; sprinkle with shrimp and spinach. Cover and cook over medium heat for 5 minutes or until eggs begin to set. Transfer to 350 F. oven and bake for 5 to 7 minutes or until firm. Cut into wedges and serve with Mornay sauce to pour over.

* Make certain that beaters are free of any trace of egg yolk; egg yolk will prevent the whites from stiffening.

Mornay Sauce:
In saucepan, melt butter; cook shallot until tender but not browned. Sprinkle with flour and cook, stirring constantly, for 1 minute. Gradually add 1 cup milk and cook, stirring, until sauce is thickened and smooth.

In small cup, blend together egg yolk and 2 tablespoons milk. Blend in some of the hot sauce, then return to saucepan. Stir in Parmesan. Cover and keep warm until serving time.

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