2 large EGGS 1/4 tsp. salt 1/4 cup Gruyere cheese, grated
Yields: 2 Servings
- Nutritional Information
Per serving: 1/2 of recipe
Total fat: 9 g
Saturated fat: 4 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 3 g
Cholesterol: 201 mg
Sodium: 313 mg
Protein: 10 g
Vitamin A: 116 mcg
Vitamin D: 1 mcg
Folate: 25 mcg
Calcium: 164 mg
Iron: 1 mg
Potassium: 79 mg
Choline: 148 mg
This recipe is an excellent source of protein and choline and a good source of calcium and vitamin A.
PREHEAT oven to 450°. LINE large baking sheet with parchment paper.
SEPARATE egg whites and yolks. PLACE egg whites in large bowl and yolks in small bowl.
SEASON egg whites with salt. Using electric mixer, BEAT egg whites until stiff peaks form. Gently FOLD in grated cheese.
SPOON egg whites into 2 mounds on prepared baking sheet. ADD a small dent in center of mound with back of a spoon. BAKE for about 3 minutes or slightly golden.
PLACE egg yolk gently in center of each egg white cloud. SEASON with salt. BAKE for about 3 minutes or until yolks are just set.
Gently fold in herbs, spices or finely diced cooked bacon to the egg whites after whipping.
Use grated Parmesan or Swiss cheese in place of Gruyere.