Absolutely Delicious Basil "Pancakes" Stacked with Turkey Bacon & Colby Jack Cheese

Woooey, these are awesome! I have a new cookbook called "cucina napoletana" that features some very simple, yet inspiring recipes from Naples. There's a recipe in the cookbook called "Bocconcini Del Prete". The recipe is for baked mini omelets with provolone, ham and tomato. Well, I didn't have any of those ingredients on hand and wasn't in the mood to painstakingly fashion tiny omelets anyway. So, I decided to use the recipe as my inspiration and design something low-carb, gluten-free and pantry versatile. I had some left over basil from yesterday's cooking, a couple eggs, some Colby Jack Cheese and turkey bacon sleeping in the fridge. I wasn't sure about the flavor combinations or how these mini omelets would come out, since I planned to make them free hand style but cooking is about risks.

OMG, these were so good that I wanted more. The eggs make a thin pancake that tastes like an omelet but are thin like a crepe. You can either layer ingredients between the pancakes or roll them. Also, you can grab whatever is in your pantry to make them! It's a very versatile recipe.

TIPS:

• If gluten sensitive, make sure your cheeses are gluten-free. Boars Head claims to have a gluten-free Pecorino Romano cheese and Butterball says their turkey bacon is gluten free. 
• A drizzle of tomato sauce on top and substituting provolone for the Colby Jack Cheese would be delicious
• These are 3 WW Points Plus
• Use whichever fresh herbs you have handy. Chive, basil, parsley, scallion are all lovely.
• I had mine for breakfast but they'd make a wonderful dinner if accompanied with some couscous, roasted potatoes and/or a salad.
• They're also great cold.

RECIPE:

Makes 2 servings.

1 serving: 105 cal, 1 g carb, 7 g fat, 11 g protein (3 pancakes and topping)

3 WW Points Plus

INGREDIENTS: 

1 large egg

1 large egg white

2 basil leaves (torn into pieces)

1 tablespoon 1% milk (water works too)

2 teaspoons pecorino romano cheese

salt & pepper to taste

3 slices of turkey bacon (I calculated recipe using Butterball Everday Lower Sodium Turkey Bacon)

2 tablespoons low fat Colby Jack cheese

Cook your turkey bacon until crisp according to package directions. Set aside. Heat a nonstick skillet or nonstick pancake pan over medium heat. Preheat broiler if you don't have a toaster oven. Meanwhile, whisk together the egg, egg white, basil leaves, pecorino romano and milk. Season very lightly with salt & pepper (because the bacon is salty, go easy on the salt). Lightly spray the skillet with cooking spray. Using a tablespoon measuring spoon, add batter to the pan to make pancakes. Once the pancakes bubble, flip. Cook all six pancakes. To assemble, if using a toaster oven, line with parchment paper. Lay out 1 pancake, sprinkle with a little of Colby Jack cheese, add another pancake, repeat process, add another pancake and sprinkle last layer's top with cheese. Repeat to make the other serving. Either "toast" the pancakes in the toaster oven or broil until cheese is melted. 

Add some cheese and turkey bacon to the pancake, repeat the process with another layer, sprinkle cheese on the top pancake

Here's the final result before baking

So good!