2 large baking potatoes, peeled and cut into 1 inch pieces1 large onion, coarsely chopped1 cube chicken bouillon1 tablespoon margarine3 eggs, beatenPlace the potatoes, onion, margarine and bouillon cube into a soup pot, and fill with enough water to cover the potatoes by 1 to 2 inches. Bring to a boil, and cook for 30 minutes, until potatoes are falling apart. You can smash them up a little if you prefer the texture. Drizzle the beaten eggs into the pot, while stirring constantly. Continue to cook and stir for about 2 minutes, until the eggs are completely cooked in long strands.
Amount Per Serving Calories: 237 | Total Fat: 6.6g | Cholesterol: 159mg Powered by ESHA Nutrient Database
Servings Per Recipe: 4
Amount Per Serving
Calories: 237
Total Fat: 6.6g
Cholesterol: 159mg
Sodium: 384mg
Total Carbs: 36.3g
Dietary Fiber: 4.7g
Protein: 9.1g
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