Egg Roll-ups

• 1/2 tablespoon extra-virgin olive oil (EVOO) (half a turn of the pan)
• Salt and freshly ground black pepper
• 1 egg, vigorously beaten
• 3 tablespoons shredded sharp Cheddar or Monterey Jack cheese
• 1 tablespoon store-bought tomatillo salsa

1. Preheat an 8- to 9-inch nonstick skillet over medium-low heat with the EVOO.
2. Add a little salt and pepper to the beaten egg, and whisk to combine.
3. Add the seasoned egg to the hot pan.
4. Give the pan a shake to help spread the egg out to cover the bottom of the skillet.
5. Resist the temptation to stir the egg.
6. Cover the pan with a piece of foil and cook for 1 minute.
7. Remove the foil, sprinkle with the grated cheese, return the foil, and continue to cook for 1 to 2 more minutes, or until the egg has completely set and the cheese has melted.
8. Give the pan a good shake to loosen the cooked egg, then bring the pan over to your cutting board.
9. Tilt the pan and shake the egg out onto the cutting board, keeping the egg relatively flat as you shake it from the skillet.
10. Spread the tomatillo salsa across the egg.
11. Roll the egg as tightly as possible, being careful not to tear it.
12. Allow the rolled-up egg to cool slightly, just a minute or so.
13. With a sharp knife cut into 1-to 1 1/2-inch-wide disks.
14. Eat and enjoy.
15. Other fillings suggestions: smoked salmon and chopped fresh dill; chopped cooked chorizo and Cheddar; sliced deli roast turkey, Swiss cheese, and mustard.

extravirgin olive oil, salt, egg, shredded sharp, storebought tomatillo salsa

Taken from www.epicurious.com/recipes/food/views/egg-roll-ups-374721 (may not work)