Parmesan Eggs


1 teaspoon extra-virgin olive oil

½ cup coarsely grated (not ground) Parmesan

4 eggs

Kosher salt and black pepper


Brush 1 teaspoon olive oil into a thin layer on the bottom of a 10-inch nonstick or well-seasoned cast-iron skillet and place over medium heat. Sprinkle 1/2 cup Parmesan in an even layer covering the bottom of the pan. Cook for 2 minutes until cheese begins to melt.

Crack eggs onto cheese, then cover pan and cook until eggs are starting to set but are not cooked through, 2 to 3 minutes. Uncover and turn heat to medium-high to finish cooking eggs for another 1 to 2 minutes, until edges are crisp and golden brown. Make sure the cheese doesn’t get too brown; if it goes past light golden, turn down heat. To serve, season eggs with salt and pepper to taste.


Calories: 254
Total Carbohydrates: 1 gram
Cholesterol: 339 milligrams
Total Fat: 17 grams
Dietary fiber: 0 grams
Protein: 20 grams
Saturated fat: 7 grams
Sodium: 510 milligrams
Trans Fat: 0 grams