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© Meredith Corporation. All rights reserved. Used with permission.
In a large saucepan heat oil over medium heat. Add onion; reduce heat to medium-low. Cook and stir for 15 to 20 minutes or until onion is golden brown. Add broth; bring to boiling.
Add peas and pepper; reduce heat and simmer for 2 minutes. Remove saucepan from heat. Gradually drizzle eggs into the hot broth mixture, whisking to create egg shreds. Stir in spinach, Parmesan cheese, and, if desired, basil. Serve immediately.