Italian, Ketogenic, Low Carb
cut in thin strips
fresh basil leaves
salt and pepper to taste
Let the broth boil in a large pot while mincing the parsley and spinach.
Crack the eggs in a small cup and beat until smooth. Pour in the pot with the broth while stirring continuously so the egg will not linger in a single spot.
Continue stirring as you combine the grated cheese into the mixture. Mix in the remaining ingredients.
Adjust the seasoning with a pinch of salt and pepper. Best served hot.
Macros (per serving):
Calories: 93– Fat: 3.9g – Net carbs: 2.4g (total carbs: 2.8g, fiber: 0.4g) – Protein: 12g