In a medium saucepan heat broth to a medium simmer. Season your broth to taste. Add salt & pepper if desired. Make sure the broth tastes good!

Meanwhile, in a medium bowl add the eggs, Parmesan cheese, parsley and salt & pepper. Be careful with the salt, because the cheese can be salty. Just a pinch will do!

Whisk the ingredients in the bowl together until well combined.

Your broth should be at a bubbling simmer. Slowly pour the egg into the hot broth in a steady stream while stirring the broth.

Continue stirring until all the egg has been poured into the broth. Continue stirring for about a minute until the egg has set.

Add frozen spinach if using and give it a minute or two to cook. If using fresh spinach-it's done (fresh spinach just needs to wilt down to be cooked through). Keep stirring, or it will clump. Turn off the heat. Ladle into bowls. Add a squeeze of lemon. Top with extra Parmesan cheese. Serve.