ingredients

• 6 large egg whites
• 2 tb parmesan, grated
• 1 can condensed cream of mushroom soup, undiluted
• 1 cup shredded mexican cheese blend
• 1 teaspoon ground mustard
• 1 package frozen chopped spinach, thawed and squeezed dry
• 2 large egg yolks, beaten

directions

• let egg whites stand at room temperature 30 min
• coat souffle dish with cooking spray and sprinkle with parmesan
• in small saucepan, combine soup, cheese blend, and mustard
• stir over medium heat for 5 min
• transfer to large bowl and stir in spinach
• stir small amt of soup mixture into egg yolks, add to bowl, and stir
• in separate bowl, beat egg whites until stiff
• transfer 1/4 of whites into spinach mixture and stir until no white remains
• repeat with remaining egg whites until combined
• transfer to prepared dish and bake at 375 for 30 min

from taste of home here