6 Servings 30 min Cook
3 Large Egg
1/4 Tsp Cream Of Tartar
4 Tbsp Mayonnaise-Like Dressing
12 Oz Pork Rinds
1 Spray , about 1/3 second Pam Cooking Spray
1 Tsp Garlic Powder
1 Tsp Salt
1 Dash Pepper
3/4 Tsp, leaves Basil
3 Tbsp Parmesan Cheese
You will need to crush the pork rinds into crumbs to make enough for 1/2 a cup of pork rind crumbs (if making the original recipe).
You can do this in a food processor, or by putting them in a large ziploc bag and crushing them into tiny crumbs/powder with something heavy such as a rolling pin.
Preheat oven 150°C/300°F.
Line a large baking tray with parchment & lightly grease the parchment itself with oil spray.
Separate eggs and keep whites and yolks in separate bowls.
In a medium bowl and using electric beaters, whip egg whites with a pinch of cream of tartar until stiff peaks form.
In another medium bowl, add egg yolks, mayonnaise, crushed pork rinds, garlic powder, salt, pepper & dried basil.
Using the same beaters, whip together until just combined.
With a spatula, stir ¼ of the egg whites into the yolk mixture to lighten.
Gently fold through remaining egg whites being careful not to deflate the whites too much.
Using a spatula, spread mixture into a large rectangle onto prepared tray; then sprinkle the top with grated parmesan (or cheddar, or a mixture of both) and a little extra dried basil.
Bake for 30 minutes.
Remove and allow oopsie bread to cool completely on the tray before cutting into squares.
Keep stored, uncovered, on your kitchen counter for up to 2 days.
(Do not refrigerate or cover them as they will turn sticky).
You can also freeze and defrost these.