Directions:
- Bring the stock to a simmer in a medium saucepan.
- With a whisk, mix the eggs and Parmesan cheese together in a bowl. Make sure the stock is not boiling and slowly pour in the egg and cheese mixture. Wait a minute for the eggs to just set. Gently stir in the parsley, slightly breaking up the cooked egg. Turn off heat and season with salt and pepper. Divide among bowls and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.85 Kcal (883 kJ) | ||
| Calories from fat | 82.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.18g | 14% | |
|---|---|---|---|
| Cholesterol | 155.8mg | 52% | |
| Sodium | 664.68mg | 28% | |
| Potassium | 448.09mg | 10% | |
| Total Carbs | 15.14g | 5% | |
| Sugars | 7.28g | 29% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 18.11g | 36% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 103.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 51.98 Kcal (218 kJ) | ||
| Calories from fat | 20.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.26g | 14% | |
|---|---|---|---|
| Cholesterol | 38.41mg | 52% | |
| Sodium | 163.85mg | 28% | |
| Potassium | 110.46mg | 10% | |
| Total Carbs | 3.73g | 5% | |
| Sugars | 1.8g | 29% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 4.46g | 36% | |
| Vitamin C | 0.6mg | 4% | |
| Iron | 0.2mg | 5% | |
| Calcium | 25.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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