Breakfast
PARMESAN CLOUD EGGS
- 4 large eggs, yolks and whites separated
- Pinch of salt
- 57 g finely grated Parmesan cheese
- 1 scallion, finely chopped
- Ground pepper to taste
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Preheat oven to 450°F. Line a large baking sheet with parchment paper. Lightly coat with cooking spray.
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Separate egg whites from the yolks, placing each yolk in an individual small bowl. Beat all of the egg whites and salt in a mixing bowl with an electric mixer on high speed until stiff. Gently fold Parmesan and scallions into the beaten whites with a rubber spatula. Make 4 mounds (about ¾ cup each) of egg-cheese mixture on the prepared baking sheet. Make a well in the middle of each mound with the back of a spoon.
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Bake the egg whites until starting to lightly brown, about 3 minutes. Remove from oven. If the well has filled in during baking, use the spoon to recreate it. Gently slip a yolk into each well. Bake until the yolks are cooked but still runny, 3 to 5 minutes more. Sprinkle with pepper. Serve immediately.
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Serving size: 1 cloud egg
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6 g fat(2 g sat)
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0 g fiber
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1 g carbohydrates
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8 g protein
