Dairy-Free Avgolemono 'Omelet'

Ingredients

• 4 large Eggs
• 1/2 cup Chicken Broth
• 3 tablespoons Lemon Juice
• 1 tablespoon Cornstarch
• 1 tablespoon Olive Oil
• 2 tablespoons Fresh Dill, chopped
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1In a bowl, whisk together the eggs, salt, and pepper.
2. 2In a separate small bowl, whisk together chicken broth, lemon juice, and cornstarch until smooth.
3. 3Heat olive oil in a non-stick skillet over medium heat.
4. 4Pour the egg mixture into the skillet and cook until the bottom is set, but the top is still slightly wet.
5. 5Gently pour the chicken broth mixture over the eggs.
6. 6Continue cooking until the sauce thickens and the eggs are fully cooked, about 3-5 minutes.
7. 7Sprinkle with fresh dill and serve immediately.

Substitutions

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