Greek Spinach, Egg, and Lemon Soup

Ingredients: (Serves 4)
3 scallions, thinly sliced
3 cloves garlic, minced
3 cups reduced sodium, fat-free chicken broth
1 package (10 ounces) frozen chopped spinach
1/2 teaspoon oregano
1 cup cooked brown rice
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1 large egg plus 2 egg whites

Directions:
1    Combine the scallions, the garlic, and 1/4 cup of the broth in medium saucepan. Cook over medium heat until scallions are tender, about 2 minutes.
2    Add the spinach, oregano, and remaining 2 3/4 cups of broth, and bring to a boil. Reduce heat, cover, and simmer until spinach is tender, about 5 minutes.
3    Stir in rice, lemon zest, lemon juice, and salt, and return to a simmer. Remove 1/2 cup of the liquid, and whisk into the egg and egg whites in a medium bowl. Whisking constantly, add the egg mixture back into the soup.

Nutrition Facts (Per serving:)

115 cal, 

2 g fat (1 g sat), 

17 g carbs, 

8 g protein, 

3 g fiber, 

53 mg chol, 

728 mg sodium