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Categories:Viewed: 42 - Published at: 8 years ago
Ingredients
- 2 (32-ounce) containers fat-free, less-sodium chicken broth, divided
- 3 tablespoons grated fresh Parmesan cheese
- 1 tablespoon minced fresh flat-leaf parsley
- 3 large eggs
- 1 large egg white
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
Method
- Combine 1 cup broth, grated cheese, and next 3 ingredients in a medium bowl; stir with a whisk until eggs are lightly beaten.
- Bring remaining broth to a boil in a Dutch oven over medium-high heat. Reduce heat to low; gradually pour egg mixture into broth, stirring constantly with whisk (the faster you stir, the finer the pieces of egg). Cook 3 minutes, stirring constantly. Remove from heat; stir in pepper, salt, and nutmeg. Serve immediately.
