Brush 1 teaspoon olive oil into a thin layer on the bottom of a 10-inch nonstick or well-seasoned skillet and place over medium heat. Sprinkle ½ cup Parmesan in an even layer covering the bottom of the pan. Cook for 2 minutes until cheese begins to melt.

Crack eggs onto cheese, then cover pan and cook until eggs are starting to set but are not cooked through, 2 to 3 minutes. Uncover, season with salt and pepper to taste and turn heat to medium-high to finish cooking eggs for another 2 to 3 minutes, until edges are crisp and golden brown. Make sure the cheese doesn’t get too brown; if it goes past light golden, turn down heat. Serve.