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Spinach Soup with Egg Strips

REVIEWS Read/Review
Prep time 10
Cook time 10
Yield 2 servings (main course)
Spinach Soup with Egg Strips


  • 3 teaspoons olive oil
  • 4 large eggs
  • Coarse salt and ground pepper
  • 2 scallions, thinly sliced
  • 1 garlic clove, finely chopped
  • 2 cans (14 1/2 ounces each) reduced-sodium vegetable broth
  • 1/2 teaspoon ground ginger
  • 5 ounces fresh spinach, thickly shredded
  • As a meal or an appetizer, this recipe pairs green with protein. Vegetarians can substitute vegetable broth for the chicken broth. Per serving: 296 calories; 23 g protein; 19 g fat; 10 g carbs; 2 g fiber.

    The Game Plan

    1. In a medium saucepan, heat 2 teaspoons of the oil over
      medium-low heat. In a medium bowl, beat eggs with 1/4 teaspoon coarse
      salt and 1 tablespoon water until combined. Add eggs to pan and cook,
      pulling eggs in from edges as they set, until center is just set, about 3
      minutes. Turn out onto a plate. When cool enough to handle, halve, then
      cut each half into 1/4-inch-wide strips.

    2. In the same pan, heat the remaining teaspoon of oil over
      medium heat. Add the scallions and garlic and cook, stirring, until
      fragrant, about 30 seconds. Add the broth, 1/2 cup water, 1/4 teaspoon
      each salt and pepper, and the ginger. Bring to a boil. Add the spinach
      and cook until the spinach has wilted and is tender, but not mushy,
      about 3 minutes. Stir in the egg strips. Remove from heat; correct
      seasoning with salt and pepper if desired.

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