Dairy-Free Avgolemono 'Omelet'
A dairy-free twist on the classic Greek avgolemono soup, transformed into a comforting and flavorful 'omelet'.
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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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, whisk together the eggs, salt, and pepper.
- 2In a separate small bowl, whisk together chicken broth, lemon juice, and cornstarch until smooth.
- 3Heat olive oil in a non-stick skillet over medium heat.
- 4Pour the egg mixture into the skillet and cook until the bottom is set, but the top is still slightly wet.
- 5Gently pour the chicken broth mixture over the eggs.
- 6Continue cooking until the sauce thickens and the eggs are fully cooked, about 3-5 minutes.
- 7Sprinkle with fresh dill and serve immediately.
Substitutions
Cream → Cornstarch
Thickens the sauce without dairy.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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