1 point These pesto 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.
Ingredients
- Cooking spray
- 4 spray s
- Egg
- 8 large egg s
- Grated Parmesan cheese
- ¼ cup s
- Fresh basil
- 3 Tbsp finely chopped
- Kosher salt
- ⅜ tsp
- Black pepper
- ¼ tsp
Instructions
- 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
