• Place the egg white in a small bowl and use a milk frother to whip it.

  Note: It will look more foamy/frothed (like milk foam) rather than classic stiff peaks — that’s totally fine and still works for this single serving. Set aside.
• In a separate bowl, whisk together: Egg yolk, Greek yogurt, Egg white protein powder, Baking powder, Salt (if using) Mix until smooth.
• Gently fold the frothed egg white into the yolk mixture. It won’t fully disappear — that’s normal. Just fold until combined.

Air Fryer Method

• Preheat air fryer to 325°F

  Line a shallow 8 ounce ramekin with parchment or liner. Lightly grease the parchment.

  Air fry 8-10 minutes. Check center.

  Return to air fryer for 1- 2 more minutes if needed. Rest 2 minutes before removing.
• Let cool 1–2 minutes. Slice in half. Toast on a regular toaster setting until lightly golden.

Oven Method

• Air fryers cook hotter and faster than conventional ovens, so the oven temperature needs to be slightly higher to achieve the same result.

  Preheat oven to 350°F. Bake for 14–16 minutes.
• Store in an airtight container in the fridge for up to 3 days. (Let the roll cool completely before storing to prevent condensation.)