1-First, preheat your oven to 300°F (150°C) and line a baking tray with parchment paper to prevent sticking. Carefully separate the egg whites from the yolks, placing the whites in a mixing bowl for whipping. Beat the egg whites with cream of tartar until they form stiff peaks, which is crucial for that airy lift.

2-In another bowl, blend the egg yolks with cream cheese, Italian herb seasoning, salt, and garlic powder until smooth and creamy.

3-Gently fold the whipped egg whites into the yolk mixture, taking care not to deflate the air bubbles that make the bread light.

4-Spoon the batter onto the prepared tray in even circles, about six portions for this recipe.

5-Bake for 25 to 30 minutes until the bread is golden and firm, then let it cool on a rack to set properly.

6-Adjust for dietary needs, like using aquafaba if going vegan, to keep the steps flexible.