Pesto & Egg Grilled Cheese
Power up a crowd-pleasing grilled cheese sandwich with a quick egg scramble. (Pesto adds flavor and herbs, but feel free to skip if your kid avoids green foods.)
Light and airy scrambled eggs are layered with creamy provolone cheese and flavorful pesto for a quick and substantial sandwich that will redefine what it means to be grilled cheese.
DIRECTIONS
- In a medium non-stick skillet, heat olive oil over medium heat. Pour eggs into hot skillet and gently pull the eggs across the pan using a spatula. Cook until large soft curds occur, and no liquid remains. Set aside.
- Spread ½ tablespoon pesto on one side of each slice of bread. In the same skillet over medium heat, place 1 slice, plain side down, of bread in the skillet and top with provolone and scrambled eggs, finish with the other slice of bread. Cook 3-5 minutes on each side until golden and cheese is melted.
INGREDIENTS
| olive oil | 2 tsp |
| eggs, beaten | 2 large |
| whole grain bread | 2 slices |
| basil pesto | 1 Tbsp |
| provolone cheese | 1 slice |
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