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Egg-White Parsley and Onion Scramble

The first of my "un-stuffed" recipes, with the idea being I will feature several lightened-up versions of some of our favorite tastes!

This recipe is inspired by Ejjeh, a traditional egg and parsley patty that is made before Easter. I really do love the "real" Ejjeh, but for regular mornings sometimes you need something a little lighter! 

What ingredients do I need for Egg-White Parsley and Onion Scramble?

  • Eggs
  • Parsley
  • Onions
  • Mint
  • Salt and Pepper
  • Almond Milk
  • Extra-virgin olive oil

How do I make Egg-White Parsley and Onion Scramble?

Wash parsley thoroughly and snip off the long stems. Then chop up the parsley to a fine consistency. Next, peel and dice one medium onion.  Heat oil in a non-stick pan over medium heat. Add parsley and onions and stir until onions are beginning to soften.

For the eggs, I wanted to keep it light, so I used mostly egg whites. I separated the whites from four eggs and combined that with 2 whole eggs. (In other words, whisk six egg whites and two yolks with a fork.) Add two tablespoons of almond milk, salt, pepper and dried mint to the egg mixture and then pour over the onions and parsley in the pan.

Check out the 1-minute short video in the recipe card below. 

Continue cooking over medium low heat until eggs are cooked through. Use a rubber spatula to scrape the sides of the pan as you mix it all together. You can serve this with a side of homemade kefir for an extra healthy breakfast!

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  • The Stuffed Grape Leaf on

    Thanks, Laura! I’m glad you’ll be interested in these lightened up recipes. I also appreciate the heads up about the lahmajoun recipe.

  • Laura on

    Cool. Can’t wait to see more of your lightened up versions since I’m counting calories. I just put the ingredients for your Lahmajoun recipe into Myfitnesspal. By the way, I don’t think the Lahmajoun recipe is filed like some of your other recipes because I have to search for it. I love your blog.


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