Salsa Egg Roll

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)