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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Prep: 5 minutes; Cook: 12 minutes 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 |
Directions:
1. Combine 1 cup broth, grated cheese, and next 3 ingredients in a medium bowl; stir with a whisk until eggs are lightly beaten.
2. 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.
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