Servings: 6

Prep Time: 5 Min.

Cook Time: 15 Min.

What you need:

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2 - 14.5 oz. cans fat-free, reduced sodium chicken broth
10 oz. frozen chopped spinach
1/8 tsp. ground nutmeg
4 eggs, beaten
1/4 c. Parmesan cheese, grated
1 c. cheese-and-garlic flavored croutons, optional

What to do:

1. In large saucepan over high heat, bring broth to boiling. Add spinach. Cook until thawed, stirring occasionally with fork to separate. Stir in nutmeg. Reduce heat to simmering.
2. While stirring soup, slowly pour in eggs. Immediately remove from heat.
3. Pour or ladle about 1 c. soup into each of 6 (10 oz.) bowls. Sprinkle each with 1 Tbsp. of the cheese and 1/4 c. of the croutons, if desired.

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Serve with:

Bread sticks or a tossed salad

Nutritional information:

Calories: 85;   Total Fat: 4g;   Cholesterol: 144mg;   Total Carbs: 3g;   Protein: 9g;   Sodium: 493mg;