Food For Thought Friday: Spinach Egg Drop Soup

If you're on Facebook, you can click "like" on the Incredible Edible Egg page.  They have a special section with recipes and photos.  I came across this one today and thought I'd post it since it's low in calories and cheap (and I love me some egg drop soup!).  One caution: watch that sodium!  You can reduce the sodium in the recipe by using low sodium chicken broth.  This recipe is a great source of protein and fiber.

From the album: Recipes by Incredible Edible Egg
Prep Time: 10 minutes | Cook Time: 5 minutes | Makes: 4 servings

What You Need:
2 cans (14 to 14-1/2 oz. each) ready-to-serve chicken broth
1 pkg. (10 oz.) frozen chopped spinach, defrosted, squeezed dry
1/8 tsp. ground nutmeg
4 EGGS, well beaten
1/4 cup grated Parmesan cheese

Here’s How:
1. HEAT broth in large saucepan to simmering.
2. ADD spinach; cook 5 minutes. ADD nutmeg. ADJUST heat to maintain simmer.
3. While gently stirring soup, slowly POUR IN eggs. REMOVE from heat immediately. SERVE with cheese.

Nutrition Per Serving:
Excellent Source: protein, vitamin A, folate, choline and calcium
Good Source: iron
calories: 141
total fat: 8g | saturated fat: 3g | polyunsaturated fat: 1g | monounsaturated fat: 2g
cholesterol: 196mg
sodium: 969mg
carbohydrates: 7g
dietary fiber: 4g
protein: 12g
calcium: 225.6mg
iron: 2.6mg
choline: 142.2mg