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