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Ingredients
4 cups chicken stock
4 eggs
4 tablespoons freshly grated Parmesan cheese
A tiny grating of fresh nutmeg
2 tablespoons minced parsley
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (2 to 4 servings)
10 grams carbs; 173 milligrams cholesterol; 190 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 10 grams fat; 687 milligrams sodium; 15 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring 3 cups stock to a boil over medium-high heat in a 6- to 8-cup saucepan. Beat the remaining stock with the eggs, the cheese, the nutmeg and the parsley until they are well blended.
- Step 2
When stock is boiling, adjust heat so it bubbles frequently but not furiously. Add egg mixture in a steady stream, stirring occasionally until eggs gather together in small curds, 2 or 3 minutes.
- Step 3
Taste, and add salt and pepper to taste. Serve, garnishing with a little more Parmesan if you like.
Private Notes