Ingredients
6 large egg whites2 tablespoons grated Parmesan cheese1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted1 cup shredded reduced-fat Mexican cheese blend1 teaspoon ground mustard1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry2 large egg yolks, beaten
Preparation
Let egg whites stand at room temperature for 30 minutes. Coat a 2-qt. soufflé dish with cooking spray and lightly sprinkle with Parmesan cheese; set aside.
In a small saucepan, combine the soup, cheese blend and mustard; cook and stir over medium heat for 5 minutes or until cheese is melted. Transfer to a large bowl; stir in spinach. Stir a small amount of soup mixture into egg yolks; return all to the bowl, stirring constantly.
In a small bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into spinach mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish.
Bake at 375° for 30-35 minutes or until the top is puffed and center appears set. Serve immediately.
