Parmesan Pesto Eggs

1 SERVING

68 MINUTES

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INGREDIENTS:

• 2 eggs

• ¼ cup freshly grated parmesan*

• 2 tsp pesto

• 1 TBS olive oil

• fistful of arugula

• salt and pepper

DIRECTIONS:

1. Heat the olive oil over medium low in a cast iron or non-stick skillet.

2. Scatter parmesan over the skillet and cook until beginning to melt, about 2 min.

3. Crack the eggs, one at a time, and place on the cheese on opposite sides of the pan.

4. Cover the skillet and cook until the whites are set, about 3 min.

5. Remove the lid and continue cooking until the parmesan is golden and the eggs are firm with crispy edges.

6. Pile the arugula on a plate and transfer the parmesan eggs. Drizzle with pesto and season with salt and pepper.

* for best results freshly grate parmesan, as pre-shredded varieties have anti-caking agents that inhibit melting.

Each serving has 22 g protein, 3 g carbohydrates and 1 g fiber