This recipe is good with toasted Italian bread for breakfast or brunch. Make a main dish for dinner by simply adding 2 cups of diced roasted chicken or turkey breast and a few diced mushrooms. For dinner serve it with a big green salad and thinly sliced toasted Italian bread.

6	cups	low sodium chicken broth
1	cup	fresh grated Parmesan cheese
2	Tbsp	fresh parsley, finely chopped
3	large	eggs
1	medium	lemon, juice only
		salt and pepper to taste

• Heat the stock or broth to a boil over high heat.
  
• Beat the eggs with the Parmesan cheese, parsley, lemon juice and season to your taste with salt and pepper. Slowly stir the egg mixture into the broth and stir constantly until the eggs float to the top in flakes (about 3 minutes). Serve Immediately.
  
• Serves 6. For a crowd, the recipe is easy to double.
  

• If making as main dish, add the diced chicken or turkey and mushrooms to the boiling broth and cook for 2 minutes before adding the egg mixture. All other directions are the same.