Spinach And Asparagus Bakes - cooking recipe

Ingredients

1 can (11 oz) cream of asparagus soup
3 None eggs, separated
8 oz frozen chopped spinach, thawed and squeezed dry
2 None green onions, finely chopped
1/2 cup grated Cheddar cheese

Preparation

Preheat the oven to 350\u00b0F. Lightly grease six 1/4-cup ramekins.
Heat soup in saucepan until almost boiling. Remove from heat. Cool slightly.
Beat egg yolks in a large bowl. Stir in soup, spinach and onion.
Beat egg whites in a medium clean bowl with electric mixer until stiff peaks form. Lightly fold into soup mixture.
Arrange ramekins on a baking pan. Divide soup mixture between ramekins. Sprinkle with cheese.
Bake 15-20 mins, until puffed and golden. Serve hot.