6 large egg yolks
1/2 cup sour cream
1/4 cup grated Parmesan cheese, mix with cream
1/4 teaspoon salt
6 egg whites, stiff-beaten
3 tablespoon butter
1/2 cup sour cream Sweetened with 1 packet Stevia or to taste
Beat egg yolks till thick and lemon-colored, about 5 minutes
Beat in 1/2 cup of sour cream/parmesan cheese mixture and salt. Fold in egg whites.
Melt butter in a 10″ heavy, oven-going skillet. Pour in egg mixture, leveling gently. Cook over very low heat 10 minutes.
Carefully move to 325°F-160°C oven and bake for 15 minutes until golden and puffed.
Cut into 4 wedges and serve with the sweetened sour cream.
Carb Count: 4 grams per serving. Serves four.
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