Prep time 10 mins cook time 25 mins
Ingredients - makes 12
3 eggs, separated
3 tablespoons cream cheese
3 tablespoons chopped chives (or scallions/green onion)
½ teaspoon white or black pepper
Pinch of salt
1 teaspoon apple cider vinegar or white vinegar
Coconut oil and baking paper
Preheat the oven to 150 C (conventional).
Line a large flat baking tray with baking paper.
Carefully separate the eggs into separate bowls, making sure there are no yolks in the whites.
Add the cream cheese, chives, pepper and salt to the yolks and set aside.
Add a teaspoon of apple cider vinegar OR pinch of salt to the egg whites. Beat the whites with an electric whisk on high speed until stiff peaks. You should be able to turn the bowl over with the egg whites moving. Set aside.
Mix together the yolk mixture until smooth and creamy.
Fold the egg white mixture into the egg yolks gradually. Be gentle and try not to over mix as this will break down the air bubbles in the whites.
Scoop the mixture into even rounds on the baking sheet, think of a small pancake.
Bake for 20-25 minutes or until golden.
Remove from the oven and cool slightly before peeling them off the baking sheets. Use a knife or a spatula if needed.
Store them in a zip lock bag or an air-tight container for 2-3 days.
Nutrition Per Serve
Energy: 155 KJ (37 calories)
Protein: 1.6 grams
total: 3.2 grams
saturated: 1.7 grams
Carbohydrates: 0.3 grams
sugar: 0.3 grams
dietary fibre: 0.0 grams
Sodium: 25.1 mg