RECIPE SUMMARY
Makes 2 servings: Each serving counts toward 1 serving of protein, 1 tablespoon of oil, 2 cups of vegetables (½ cup of restricted vegetables), 1 egg, ½ a dairy option
INGREDIENTS
DIRECTIONS
Preheat the oven to 300ºF.
Combine the egg yolks and feta using a food processor or immersion blender until smooth. In another bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the yolk mixture, to create the cloud bread batter.
Dollop the batter onto a prepared baking sheet, create four even circles.
Bake the cloud bread in the oven for 15-30 minute or until the cloud bread is lightly golden and fluffy.
While the cloud bread is baking, place the sausage and water in a medium pan, cover it with a lid, bring the pan to medium heat and cook for 3 minutes. Remove the lid and flip the sausages, cook for another 3 minutes or until the internal temperature has reached 165°F. Allow the water to entirely evaporate and brown the sausage on each side.
While the sausage is cooking, heat another large pan over medium high heat; add the oil. Toss in the red bell pepper, green cabbage, green onion and spices. Stir and cover with a lid for 2 minutes, then stir cover again for another 2 minutes or until fully wilted.
After everything is cooked remove 1 sausage and place it on 1 slice of cloud bread, top with the peppers, cabbage and onions.
Ingredients
Directions
Preheat the oven to 300ºF.
Combine the egg yolks and feta using a food processor or immersion blender until smooth. In another bowl, whip the egg whites until stiff peaks form. Fold the egg whites into the yolk mixture, to create the cloud bread batter.
Dollop the batter onto a prepared baking sheet, create four even circles.
Bake the cloud bread in the oven for 15-30 minute or until the cloud bread is lightly golden and fluffy.
While the cloud bread is baking, place the sausage and water in a medium pan, cover it with a lid, bring the pan to medium heat and cook for 3 minutes. Remove the lid and flip the sausages, cook for another 3 minutes or until the internal temperature has reached 165°F. Allow the water to entirely evaporate and brown the sausage on each side.
While the sausage is cooking, heat another large pan over medium high heat; add the oil. Toss in the red bell pepper, green cabbage, green onion and spices. Stir and cover with a lid for 2 minutes, then stir cover again for another 2 minutes or until fully wilted.
After everything is cooked remove 1 sausage and place it on 1 slice of cloud bread, top with the peppers, cabbage and onions.