Ingredients
32 ounce Chicken broth
4 Eggs
2 cup Fresh spinach
1/4 cup Parmesan (preferably grated)
2 tablespoon Parsley
2 cloves Garlic
To taste Black pepper
1/2 teaspoon Salt
1 teaspoon Olive oil
Preparation
Sauté garlic in olive oil on med heat until soft
Add broth and if using frozen or peas or spinach add at this time. Stir about 3-5 minutes or until vegetables are mostly cooked.
Lower heat to simmer. Whisk eggs, parmesan, black pepper and salt, and parsley together
Slowly pour the egg mixture into the stock while stirring. Continue to stir until the eggs are set, about 1 minute.
If using fresh spinach add this now and continue stirring until wilted.
