4 eggs, scrambeled
4 T. hot salsa
1 T. organic virgin coconut oil
Seasonings:
parsley flakes
crushed red pepper flakes
cayenne pepper
oregano
Melt oil in a large pan and pour in scrambled eggs. Cover and cook over low heat 5-7 minutes. When eggs are finished, flip onto a platter and spread on salsa. Carefully roll the egg into a log and place seam-side down. Slice gently with a sharp knife and serve hot. These make great quick and appealing meals or appetizers.
Serves: 2 (meal) or varies (appetizer)
I just have a question, is it possible to substitute the coconut oil for something and if so, with what? thanks
ReplyDeleteNo, you do not have to use coconut oil in any of my recipes if it is only used to grease the pan. I use coconut oil for its health benefits and since it is the only oil which is stable and safe for high temperatures.
ReplyDeleteFeel free to use whatever you like- nonstick spray, olive oil, etc. If you use these other oils then I'd recommend to cook it a lower heat and use a lid to cover the eggs while cooking.
I never recommend using any form of corn oil, soybean oil, or other vegetable oils (I only use extra virgin olive oil and coconut oil myself- see my health info tag or Udo's book for why).
Long-chain unsaturated vegetable oils (soy, corn) are what are actually responsible for heart disease according to a plethora of recent research. These studies venerate coconut oil since it is a short chain sat fat and is metabolized differently. The traditional "saturated fat is bad and unsaturated fat is good" attitude is an oversimplified misnomer. Your body needs good fat in the form of unsaturated fat:
olive oil, fish oil (DHA), flax and hemp (Omega 3 and 6)
and short chain sat fat like in coconut.
This is a long-winded explanation of why I only use coconut oil and olive oil, sorry! You can use nonstick olive oil cooking spray (note it has soy lethicin for mixabilty).