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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