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    Parmesan Cloud Eggs

    Low SodiumLow PotassiumHigh Protein VegetarianDiabetes-FriendlyNo ShellfishNut-FreeGluten-FreeAmericanBreakfast

    Parmesan Cloud Eggs

    Low SodiumLow PotassiumHigh Protein VegetarianDiabetes-FriendlyNo ShellfishNut-FreeGluten-FreeAmericanBreakfast
    4 servings
    Active time: 25 minutes
    Total time: 25 minutes

    Description

    These light and fluffy eggs are loaded with Parmesan and scallions for tons of flavor, plus there's a luscious runny yolk on top. And don't worry, this impressive brunch recipe is easy enough for anyone to master.

    Directions

    1. Preheat oven to 450¬?F. Line a large baking sheet with parchment paper. Lightly coat with cooking spray.
    2. 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.
    3. Gently fold Parmesan and scallions into the beaten whites with a rubber spatula. Make 4 mounds (about 3/4 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.
    4. 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.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories94 cal
    • Total Fat6.2 g
    • Saturated Fat2.3 g
    • Cholesterol0 mg
    • Sodium198 mg
    • Carbohydrate Total1.4 g
    • Protein7.8 g
    • Phosphorus132 mg
    • Potassium89 mg
    • Fiber0.1 g
    • Calcium74 mg

    Ingredients

    • 4 large eggs, whites and yolk separated
    • Pinch of salt
    • ¼ cup finely grated Parmesan cheese
    • 1 scallion, finely chopped
    • Ground pepper to taste

    Ingredients

    • 4 large eggs, whites and yolk separated
    • Pinch of salt
    • ¼ cup finely grated Parmesan cheese
    • 1 scallion, finely chopped
    • Ground pepper to taste

    Description

    These light and fluffy eggs are loaded with Parmesan and scallions for tons of flavor, plus there's a luscious runny yolk on top. And don't worry, this impressive brunch recipe is easy enough for anyone to master.

    Directions

    1. Preheat oven to 450¬?F. Line a large baking sheet with parchment paper. Lightly coat with cooking spray.
    2. 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.
    3. Gently fold Parmesan and scallions into the beaten whites with a rubber spatula. Make 4 mounds (about 3/4 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.
    4. 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.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

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