Directions:
- Bring 3 cups of the stock to a boil in a 6-8 cup saucepan over med-high heat.
- Beat the remaining stock with the eggs, cheese, nutmeg, and parsley until well blended.
- When the stock is boiling, adjust the heat so that it bubbles frequently but not furiously.
- Add the egg mixture in a steady stream, stirring all the while.
- Stir occasionally until the eggs gather together in small curds, 2-3 minutes.
- Taste and add salt and pepper to taste, then serve.
- Garnish with a little more cheese if you like.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.96 Kcal (640 kJ) | ||
| Calories from fat | 64.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.11g | 11% | |
|---|---|---|---|
| Cholesterol | 171.47mg | 57% | |
| Sodium | 411.16mg | 17% | |
| Potassium | 323.23mg | 7% | |
| Total Carbs | 10.15g | 3% | |
| Sugars | 4.82g | 19% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 13.27g | 27% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 1mg | 6% | |
| Calcium | 43.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 50.87 Kcal (213 kJ) | ||
| Calories from fat | 21.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.37g | 11% | |
|---|---|---|---|
| Cholesterol | 57.03mg | 57% | |
| Sodium | 136.75mg | 17% | |
| Potassium | 107.5mg | 7% | |
| Total Carbs | 3.38g | 3% | |
| Sugars | 1.6g | 19% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 4.41g | 27% | |
| Vitamin C | 0.8mg | 4% | |
| Iron | 0.3mg | 6% | |
| Calcium | 14.4mg | 4% | |
* 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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