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Jay Michael Snow, MD

Fried Egg on Parmesan Crisp


1 egg
¼ cup parmesan cheese
Salt and black pepper, to taste
Optional Ingredients:
1 Tbsp olive oil
2 oz spinach
¼ cup mushrooms, washed and sliced
¼ cup diced tomatoes
1 Tbsp feta cheese


Heat oil in a small non-stick skillet over medium-high heat. Cook spinach and mushrooms until spinach is wilted and mushrooms are soft. Set aside
Reduce skillet to medium heat
Add cheese in an even layer and smooth it out to desired size, preferably larger than the size of a fried egg. Heat the cheese about 30-60 seconds or until the cheese begins to bubble
Crack the egg directly on top of the cheese and cook for 2 minutes. Season egg to taste. Cover and cook for an additional minute or until desired doneness.
Once the cheese crisp is crispy and golden, run a spatula around the edges to loosen and then transfer to a plate
Transfer cooked vegetables to the plate on the side, add fresh tomatoes and top with feta cheese
Serves 1

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Special Self-Pay Pricing on Gastric Sleeve

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