Stouffer's Spinach Souffle

2 eggs
1 (10 3/4 ounce) can cream of mushroom soup
1 small onion, sliced thin
1/8 teaspoon garlic powder
1/2 teaspoon salt
1 (10 ounce) package frozen spinach, thawed and
    drained very well
Dash of nutmeg

Preheat oven to 350 degrees F.

Put eggs, soup, onion, garlic powder and salt into a   blender and blend for 30 seconds Add spinach and nutmeg, and blend for 30 seconds. Pour into an ungreased soufflé dish or casserole and bake for 50 to 60 minutes.

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