Italian Cloud Eggs

Name: Italian Cloud Eggs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings.
Ingredients: 4 large eggs, separated; 1/4 teaspoon Italian seasoning; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1/4 cup shredded Parmesan cheese; 1 tablespoon minced fresh basil; 1 tablespoon finely chopped oil-packed sun-dried tomatoes

Drop egg yolks on nests of whipped Italian-seasoned egg whites, then bake in a cast-iron skillet. Dreamy!—Matthew Hass, Franklin, Wisconsin

Ingredients

4 large eggs, separated
1/4 teaspoon Italian seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese
1 tablespoon minced fresh basil
1 tablespoon finely chopped oil-packed sun-dried tomatoes

Directions

Preheat oven to 450°. Separate eggs; place whites in a large bowl and yolks in 4 separate small bowls. Beat egg whites, Italian seasoning, salt and pepper until stiff peaks form.
In a 9-in. cast-iron skillet generously coated with cooking spray, drop egg white mixture into four mounds. With the back of a spoon, create a small well in the center of each mound. Sprinkle with cheese. Bake until light brown, about 5 minutes. Gently slip an egg yolk into each of the mounds. Bake until yolks are set, 3-5 minutes longer. Sprinkle with basil and tomatoes. Serve immediately.

Nutrition Facts

1 serving: 96 calories, 6g fat (2g saturated fat), 190mg cholesterol, 234mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 medium-fat meat.

Originally published as Cloud Eggs in tasteofhome.com