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–+ servings
Egg white scrambled with parsley and onion.

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!
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Prep Time 15 minutes
Servings: 2
Course: Breakfast
Cuisine: American, Armenian
Ingredients Method Notes

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

Method
 

  1. Wash parsley and snip off long stems. Then dice finely.
  2. Peel and dice one medium onion.
  3. Crack six eggs but only keep two yolks. Whisk eggs with a fork. Add two tablespoons of almond milk. Set aside.
  4. 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.
  5. 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.

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