Pesto and Egg Grilled Cheese

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.

Total Time
Prep Time
Cooking Time


2 tsp olive oil
2 large eggs, beaten
2 slices whole grain bread
1 Tbsp basil pesto
1 slice provolone cheese


  1. 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.

  2. 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.

Nutritional Information

Makes 1 servings
Per Serving
  • Calories: 540
  • Total fat:   35g
  • Saturated fat: 9g
  • Carbohydrate: 32g
  • Dietary Fiber: 8g
  • Protein: 26g
  • Cholesterol: 387mg
  • Sodium: 745mg

Myplate Equivalents

Protein: 2 oz
Grain: 1.8 oz
Fruit: 0
Vegetable: 0
Dairy: 0.5 cup