1 teaspoon extra-virgin olive oil
1/2 cup coarsely grated (not ground) Parmesan
Crushed red pepper
If you want a single serving, use 1 oz of parmesan, 1 egg, and an 8 or 9-inch nonstick skillet. That's what I did here.
DirectionsBrush 1 teaspoon olive oil into a thin layer on the bottom of a 10-inch nonstick or well-seasoned cast-iron skillet and place over medium heat. Scatter cheese covering the whole pan. Crack eggs onto cheese, then cover pan and cook until eggs are starting to set but are not cooked through, 2 to 3 minutes. Top with black pepper.
Recipe from NYT Cooking