Tuesday, July 1, 2014

4 eggs
1 tbsp refined coconut oil
1/4 tsp coarsely ground pepper
1/2 cup shredded cheddar cheese
3/4 cup enchilada sauce

Beat one egg in a small bowl. Heat a skillet with oil. Sprinkle pepper over the surface of the skillet. Gently pour the egg into the skillet. Using a spatula, move the uncooked liquidy egg to the edges of the cooked egg to form a roughly rectangular shape. Place about 2 tbsp cheese over the surface of the egg. Using a spatula, lift one edge of the egg and fold it over approximately 1/2 inch. Fold that fold over and continue rolling jelly roll fashion. Remove the rolled egg and place it in an 8 inch square casserole dish.  Complete the process with the remaining three eggs.

Spoon the enchilada sauce along the edges of the rolled eggs. Be sure to spoon sauce along the outside edges of the casserole dish as well. Sprinkle the remaining cheese on top. Bake at 350 for 10-15 minutes.

Garnish with sour cream or sliced avocado.

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