Shirataki With Scrambled Eggs and Parmesan Cheese |
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Prep Time: 3 Minutes Cook Time: 1 Minutes |
Ready In: 4 Minutes Servings: 2 |
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This was my dinner last night. Shirataki cooked along with eggs. First time I made it, and it was delicious. Ingredients:
1 (8 ounce) package tofu, shirataki (or without tofu. i used angel hair) |
3 large eggs |
fresh parmesan cheese, shredded |
salt |
pepper |
Directions:
1. After preparing the Shirataki by running it under very hot water, Drying it off best I could, cutting it into smaller pieces with scissors, I turned it onto a plate, spread it out, covered with paper towel, and microwaved it for two minutes.
2. I then let it cool off a bit. While cooling, I mixed up three large eggs. I sprayed Organic Olive Oil Pam in the frying pan, added the Shirataki and eggs, and kept stirring to scramble the eggs into all of the noodle.
3. When done to how you like your scrambled eggs, plate it. I then added salt and pepper and sprinkled it with fresh shredded parmesan cheese.
4. Just delicious.
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