- 5 large eggs
- 2 tablespoons Carb Countdown™ Milk, 2 %
- 1 tablespoon fresh basil leaves, minced
- 1 dash salt and pepper, each
- 3 tablespoons pine nuts
- 1/2 tablespoon butter
- 1 clove garlic, minced
- 2 tablespoons Parmesan cheese, shredded
- Beat the eggs with the milk and add the minced basil and a dash of salt and pepper. Set aside.
- In a dry non stick skillet over medium heat add the pine nuts and roast for about 1-2 minutes, just to where they start to take on some color. Add the butter and garlic and saute for 1 minute.
- Add the beaten eggs to the skillet and gently scrape and flip frequently with a spatula. Just before the eggs are completely set add the Parmesan cheese. Scrape and flip then turn off the heat; letting the heat in the skillet finish off the cooking without over cooking the eggs.