| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Italian | Italian | 4 | Servings |
INGREDIENTS
| 4 | c | Beef froth |
| 1 1/2 | lb | Spinach; fresh — torn into |
| Pi | ||
| 4 | Eggs | |
| 1/2 | c | Parmesan; grated — divided |
| Salt and pepper to taste |
INSTRUCTIONS
Calories per serving: 206 Fat grams per serving: 9 Approx. Cook Time: Cholesterol per serving: 289 In Dutch oven bring broth to boil. Add spinich; cover and simmer 5 minutes or until spinach is tender. Meanwhile beat eggs with 1 T Parmesan until well blended. Stirring, pour egg mixture in steady thin stream into simmering soup. Simmer 1 minute or until eggs are cooked. Season with salt and pepper. Serve topped with remaining cheese. Source: Woman's Day - 1/13/81 From the kitchen of Joan Holden ~WGMB33A Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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