Recipe: Quick Egg Soup
Too easy!
Quick Egg Soup
1 1/2 cups boiling water
1 vegetable bouillon cube (or any other flavour)
1 egg
Dissolve bouillon cube in boiling water, remove from heat. Beat egg,
blend into broth. Reheat slowly. DO NOT BOIL!
Makes 1 serving
Per serving: 85.2 Cal, 5.6g fat, 6.9g protein, 1.3g CHO, 0 fiber.
1 lean meat, 1/2 fat.
Vicki
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