Shirataki With Scrambled Eggs and Parmesan Cheese

Name: Shirataki With Scrambled Eggs and Parmesan Cheese
Prep time: 3 min
Cook time: 4 min
Total time: 7 min
Yield: 1-2 serving(s)
Ingredients: 1 (8 ounce) package tofu, shirataki (or without tofu. I used Angel Hair); 3 large eggs; fresh parmesan cheese, shredded; salt; pepper

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Recipe by Shanna021

This was my dinner last night. Shirataki cooked along with eggs. First time I made it, and it was delicious.

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READY IN: 7mins

SERVES: 1-2

UNITS: US

INGREDIENTS

Nutrition

1

(8 ounce) package tofu, shirataki (or without tofu. I used Angel Hair)
3

large eggs
fresh parmesan cheese, shredded
salt
pepper

DIRECTIONS

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.
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.
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.
Just delicious.

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