|Egg “noodles” with marinara|
I’ve been absent for a bit, taking care of school work and remodeling work. But never fear, I’ve still been cooking and eating. After so long trying to curb the amount of grains in my diet, I fell off the wagon and went gangbusters on cookies, cakes, cupcakes, etc. for the past month. Finally, I’m back on track and feeling so much better.
Which means I’m still hungry, I just have fewer items on the menu. Noodles are one of my favorites and trying to find alternatives can be difficult. I’ve used raw zucchini in long, thin strips and it’s wonderful with pesto, and I love spaghetti squash as a pasta alternative, but what if I’m trying to add more protein in my diet as well?
Aha, it hit me today while watching Jamie Oliver on TV while he made crepes and cut them in long, thin strips for a salad. Why not do that with eggs? I scrambled 2 eggs and 2 egg whites with a bit of salt, pepper and garlic powder. The rest is so easy it’s crazy.
|These are the “noodles” without sauce so you can see. Pretty, huh?|
In a hot skillet with a little butter, add a small amount of eggs, just enough to cover the pan without leaving open spots (how much you use depends on the size of your pan. Just imagine you’re making a crepe). Swirl it around until you get an even layer. Then let it cook without touching it for about1- 2 minutes depending on the size of your pan. It should start to get well done on the edges. Then gently lift it from the pan and flip it. (you might need to get the hang of this, but it’s easy after the first one.) Cook another minute on the other side.
After you have a few of your egg “crepes,” stack about 3-4 of them and roll them in a tight cigar shape. Then cut in strips from one end to the other, essentially making pinwheels. When you uncurl them and fluff them, you now have long, thin egg “noodles” to add anything you want. I had some marinara and shredded Parmesan, which was wonderful. The noodles were chewy and had a nice bite, reminded me of an egg noodle from long ago. But it’s not a real noodle so don’t look for that texture. I liked the egg taste of it and the way it worked with the sauce and cheese. Perhaps using them as manicotti and rolling some cheese might work, or serving with pesto, goat cheese, Parmesan, roasted mushrooms, etc. The possibilities are endless. Yum.