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Cloud Bread

Yield

Serves 4 (serving size: 1 round)

Is it a pancake? Is it an omelet? Well, it's both really. We gave this cloud bread a whirl and dressed it up test out all the possibilities. The result? It’s a perfectly- portable gluten-free canvas to hold your favorite toppings. Go savory with a topping of ham and cheese, or take things a sweet route with ricotta, strawberries, and honey. 

Ingredients

  • 2 large eggs, separated
  • 1/4 teaspoon baking soda
  • 2 tablespoons plain low-fat Greek yogurt
  • Pinch of kosher salt

Nutrition Information

  • calories 32
  • fat 2 g
  • satfat 0.7 g
  • monofat 0.7 g
  • polyfat 0.4 g
  • protein 3 g
  • carbohydrate 0.4 g
  • fiber 0 g
  • cholesterol 75 mg
  • iron 0.4 mg
  • sodium 79 mg
  • calcium 28 mg
  • sugars 0.3 g

How to Make It

  1. 1. Preheat oven to 325°F. Whisking by hand or using a heavy-duty electric stand mixer, beat egg whites and baking soda in a large bowl until stiff peaks form.

     

  2. 2. Stir together egg yolks and Greek yogurt in a small bowl. Fold yolk mixture and salt into egg white mixture.

     

  3. 3. Dollop egg mixture in 4 mounds on a parchment-paper lined baking sheet very lightly coated with cooking spray, and spread each into a 4-inch round. Bake in preheated oven until lightly golden, 12 to 15 minutes. Serve with desired toppings.