- 3 eggs
- 1 32 oz can/box of chicken stock (Market Basket 2/$4)
- 1 t ginger
- a dash of lemon pepper
- 1 bag of frozen peas and carrots
- 2 green onions chopped
Prepare the frozen veggies. Set aside. In a mixing bowl whisk eggs (do not make them FLUFFY, just well-mixed). Set aside
Boil the stock, add seasonings. Using a wire whisk, dizzle the eggs into the boiling stock. Remove from heat. Mix in veggies and onions.
On the side...
white rice and those yummy crunchy noodles.