These light and fluffy eggs are loaded with Parmesan and scallions for tons of flavor, plus there's a luscious runny yolk on top
MAKES 4 SERVING/ TOTAL TIME 25 MINUTES
4 large eggs, yolks and whites separated
Pinch of salt
¼ cup finely grated Parmesan cheese
1 scallion, finely chopped
Ground pepper to taste
Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper. Lightly coat with cooking spray. 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 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.
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.
2.3g saturated fat