1-Preheat the oven: Preheat the oven to 300 degrees F and line two large baking sheets with parchment paper. If you’re using a convection oven, set it to convect mode for even baking.

2-Separate the eggs: Separate the 4 large eggs, placing the whites in one bowl and the yolks in another.

3-Beat egg whites: In a stand mixer or large bowl with a hand mixer, beat the egg whites and 1/2 teaspoon cream of tartar on high speed until stiff peaks form, then transfer to a separate bowl.

4-Prepare yolk mixture: In another mixing bowl, beat 2 ounces low-fat cream cheese on high speed until softened. Add the egg yolks one at a time, mixing well and scraping the bowl as needed until smooth.

5-Add seasoning: Stir in 1 teaspoon Italian herb seasoning, 1/2 teaspoon salt, and 1/4 to 1/2 teaspoon garlic powder into the yolk mixture.

6-Fold mixtures: Gently fold the stiff egg white mixture into the yolk mixture to keep a light and airy texture.

7-Shape and bake: Spoon 1/4 cup portions onto the prepared baking sheets, shaping them into 4-inch circles that are about 3/4 inch thick, and leave space between each. Bake in a convection oven for 15-18 minutes or in a conventional oven for up to 30 minutes, until the bread is golden, firm, and has no jiggle in the center. Allow to cool on the baking sheets before serving.