8 corn tortillas
2 T. virgin coconut oil
8 eggs, scrambled
2 T. water
sea salt
Optional: Goat Cheese
Optional: 1 T. applesauce (garnish)
Topping:
2 organic apples, chopped
1/2 large onion, chopped
2 T. cinnamon
1 T. virgin coconut oil, for frying
Melt oil in pan and add diced onions, apple, and cinnamon. Saute onions and apples for 2-4 minutes or until soft then remove from the pan. Cover tortillas with a moist paper towel and warm tortillas in the microwave for ~ 40 seconds to soften the tortillas (otherwise they tear).
Soak the warmed tortillas in the scrambled egg like you would French toast. Spoon the chopped pear into the egged tortillas in a thin line down the center. Layer a tiny amount of goat cheese (or your choice of cheese or no cheese at all!) down the center of the egged tortilla, but do not overfill. Fold a second tortilla the opposite way over the seam of the first tortilla (as seen in picture).
Melt the 2 T. coconut oil in a large pan and add blintzes and fry for about 3 minutes over medium heat. Turn the blintzes are cook an additional 2-3 minutes. Serve hot with a side of unsweetened organic applesauce, coconut flakes, a sprinkle of cinnamon, and apple and onion topping.
Soak the warmed tortillas in the scrambled egg like you would French toast. Spoon the chopped pear into the egged tortillas in a thin line down the center. Layer a tiny amount of goat cheese (or your choice of cheese or no cheese at all!) down the center of the egged tortilla, but do not overfill. Fold a second tortilla the opposite way over the seam of the first tortilla (as seen in picture).
Melt the 2 T. coconut oil in a large pan and add blintzes and fry for about 3 minutes over medium heat. Turn the blintzes are cook an additional 2-3 minutes. Serve hot with a side of unsweetened organic applesauce, coconut flakes, a sprinkle of cinnamon, and apple and onion topping.
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