Ingredients
Units
Scale
- 4 eggs
- 2 oz cream cheese, softened
- 1 tbsp Italian seasoning
- 2 tbsp 0live oil
- 1 tsp basil, dried
- 1 tsp garlic, dried
- 1 oz Parmesan cheese
- salt and pepper to taste.
Instructions
- Preheat oven to 325 degrees F. Spray or line a 9 x 11 rimmed baking sheet. Set aside.
- In a high speed blender, combine the eggs, cream cheese and Italian seasoning. Blend on high for about 1 minute. Pour mixture onto rimmed baking sheet and place in oven for 8 minutes.
- While egg is baking, take the olive oil, basil and garlic and combine in a small dish. Add salt and pepper to taste.
- When egg has cooked, remove from the oven and let it cool slighlty. Divide the egg sheet in half and set 1 half aside.
- Take the half of egg crust and spread pesto over it. Sprinkle 1 oz of Parmesan cheese over pesto and tightly roll the crust. Place the crust in the fridge to harden.
- When crust has completely cooled, slice the roll into 1 inch sections. Store in the fridge or freezer.
Notes
- 1/2 of the egg mixture is used in this recipe. Feel free to divide the recipe in half instead of saving half for a later use.
- you can use store bought pesto but be VERY careful as the pesto can not have any added sugar or carbs.
- ONLY HALF OF THIS WILL BE USED FOR THIS RECIPE. CHECK OUT THE POST OF DAY #3 ON HOW I USED THE REMAINING HALF.
- Prep Time: 2 minutes
- Cook Time: 8 minutes
- Category: Egg Fast
- Cuisine: Egg Fast
