In the wake of idealizing a few spaghetti squash plans, I have a feeling that it's an ideal opportunity to extend my elective noodle collection.
Also, on the off chance that you need to take your low carb pasta cooking abilities to the following level, it's simple. You simply need eggs and cheddar for this keto noodles formula!
Truth is stranger than fiction, the two staples of omelets join to frame a scrumptious low carb noodle. Obviously, egg noodles aren't another wellbeing pattern.
In its limitless, natural astuteness, your body will either store the glucose as potential vitality in your muscles. Or on the other hand it will store the glucose in fat tissue.
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- 3 egg yolks
- 4 ounces cream cheese softened
- 1/8 teaspoon garlic powder
- 33 grams Parmesan cheese freshly grated (about 1/3 cup plus 2 tablespoons)
- 37 grams mozzarella cheese freshly grated (about 1/3 cup plus 2 tablespoons)
- 1/8 Teaspoon dried basil
- 1/8 Teaspoon dried marjoram
- 1/8 Teaspoon dried tarragon
- 1/8 Teaspoon ground oregano
- 1/8 Teaspoon ground black pepper
Instructions
- In a bowl, beat egg yolks and cream cheese. Add parmesan and mozzarella. Continue beating with a mixer. Sprinkle spices. Continue mixing well.
- In a parchment lined sheet pan, evenly spread egg and cheese mixture. Flatten with a spatula or back of a spoon.
- Place sheet pan in a preheated oven at 475°F and lower heat to 350°F. Bake for 5 to 8 minutes. Watch closely as you need to avoid overcooking. If small bubbles start to appear, lower heat to 300°F and continue baking for 2 to 3 minutes until all sides and center are done. (You can test for doneness just like testing a cake with a toothpick, if you wish).
- Allow to cool at room temperature for 10 to 15 minutes before slicing. Slice according to desired size, using a knife or pizza cutter.
Read more our recipe Sheet Pan Steak Fajitas #dinnerrecipe #food #amazingrecipe #easyrecipe
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