Servings: 4

4 Scrambled Eggs 4 Scrambled Eggs
4 spoonfuls of Enchilada Sauce 4 spoonfuls of Enchilada Sauce
Cooking Oil Cooking Oil
Salt Salt
Pepper Pepper

Beat eggs with salt and pepper in a bowl. Heat the cooking oil on a nonstick skillet over low heat. Add the egg mixture to the skillet. Once the eggs are almost done, not as runny anymore, add the enchilada sauce and mix them all together. Remove from heat promptly, so that the eggs don't get overcooked.