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 Armenian fare! This recipe is inspired by Ejjeh, a traditional egg and parsley patty that is traditionally made before Easter. I really do love the "real" Ejjeh, but for regular mornings sometimes you need something a little lighter!
Ingredients
- 6 eggs (2 with yolk and 4 egg whites)
- 1 small bunch of parsley (about 2 cups chopped)
- 1 medium onion diced
- ½ teaspoon salt or less, to taste
- ⅛ teaspoon black pepper
- ½ tablespoon dried mint
- 2 tablespoons almond milk
- 1 teaspoon extra-virgin olive oil
Instructions
- Wash parsley and snip off long stems. Then dice finely.
- Peel and dice one medium onion.
- Crack six eggs but only keep two yolks. Whisk eggs with a fork. Add two tablespoons of almond milk. Set aside.
- Heat oil in a non-stick pan over medium heat. Add parsley and onions and stir until onions are beginning to soften. Add spices and stir one minute more.
- Pour eggs over parsley and onion mixture. Cook over medium low heat and use a rubber spatula to gently mix together until eggs are cooked through.
Notes
I like to eat this along side a glass of homemade kefir.
Tried this recipe?Let us know how it was!