Ingredients
| Olive oil |
2 tsp
|
| Eggs, beaten |
2 large
|
| Whole grain bread |
2 slices
|
| Basil pesto |
1 tbsp
|
| Provolone cheese |
1 slice
|
Directions
- In a medium non-stick skillet, HEAT olive oil over medium heat. POUR eggs into the hot skillet and gently PULL the eggs across the pan using a spatula. COOK until large soft curds develop and no liquid remains. SET ASIDE.
- SPREAD ½ tbsp. of pesto on one side of each slice of bread. In the same skillet over medium heat, PLACE one slice (plain side down) of bread in the skillet and TOP with provolone and scrambled eggs, and FINISH with the other slice of bread. COOK for 3 to 5 minutes on each side until golden and cheese is melted.