Greek Egg-Lemon Soup

1 serving (a simple,high-volume soup that serves one as a meal or four as an accompaniment)

½ 10-oz package frozen spinach, thawed and drained
4 egg whites
1 whole egg
2 cans chicken broth, 99% fat free, low sodium
½ tbsp lemon juice (half a fresh lemon)
Bring broth to boil, add spinach and cook a minute to heat thru, lower heat to med-high (simmering).
In a small bowl, scramble the egg/egg whites, add 1/2c of the warm broth and stir, and then add mixture to the pot, squeeze in half a lemon, stir and heat until egg is all cooked.
Whole recipe:
222 calories
6.84g fat
277mg cholesterol
427mg sodium (estimated)
12.4g carbohydrates
4.28g fiber
28.9g protein