Pesto egg noodles
1 - 6
PersonalPoints™ per serving
These egg noodles are likely not what you’re expecting. They contain no flour or other starch but instead are ribbons of cooked egg. You lightly beat eggs (as if you’re going to make scrambled eggs) and stir in some grated Parmesan and fresh basil to give them the essence of pesto. You then pour the mixture into a nonstick pan in as thin a layer as possible—similar to making crepes—to quickly cook, then stack the “crepes,” roll them up, and slice them into ribbons. You can toss them into broth or an Italian vegetable soup, top them with your favorite sauce, or add them to a grain bowl for a protein boost.
8 large egg(s)
Grated Parmesan cheese
3 Tbsp, finely chopped
- In a medium bowl, beat eggs with a fork until well blended. Add cheese, basil, salt, and pepper and beat until well combined.
- Coat a medium or large (size doesn’t matter) nonstick skillet with cooking spray and heat over medium-high. Add a little bit of egg mixture, tilting pan to coat bottom; immediately pour any excess egg mixture that doesn’t instantly set back into the bowl of beaten egg. Cook until top of egg mixture is slightly dry (no need to flip it), 30 seconds to 1 minute. Loosen edges of cooked egg with a spatula and slide it out onto a cutting board. Repeat process with remaining egg mixture.
- Stack cooked egg “crepes” on cutting board, and roll up stack. Cut with a sharp knife into ½- to 1-inch ribbons. Fluff ribbons with hands to loosen.
- Serving size: about 1 cup