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Cloud Eggs

Meal: 124 cal Protein: 10 g Carbs: 2 g Fat: 8 g

Serving size ¼ 124 cal Protein: 10 g Carbs: 2 g Fat: 8 g

Ingredients

4 Lg Eggs
½ C Parmigiano-Reggiano Cheese , or other hard cheese
½ C Baby Bell Peppers , finely diced
1 Tbsp Harissa (adjust to your palate)
Salt & Pepper
Serve with Hot Sauce, Tomato Sauce, Salsa, or other sauce.

Directions

Preheat oven to 450F.
Separate egg whites and yolks, placing whites in a large mixing bowl. Beat egg whites until stiff peaks form. Mix cheese, peppers (hold a few aside) and harissa – then gently fold them into the whites.
Divide egg whites into 4 mounds on parchment lined baking sheet. Create an indent in the middle of each and carefully place one egg yolk on each mound. Top with remaining peppers. And finish with a pinch of salt & pepper.
Bake until yolks are set – appx 3 minutes. Serve immediately.
NOTES: This recipe is perfect for multiplying or dividing based upon the number of people eating. What it’s not perfect for is making ahead or saving leftovers, so I recommend only making as many as can be eaten in that meal.