Omelette with Coconut Oil Chili
This omelette baked in a spicy chili coconut oil is delicious to eat both hot and cold at lunch or as an easy dinner. BioToday has 3 flavoured coconut oils (chili coconut oil, coconut oil with herbs and garlic coconut oil) for a little twist in your dish. By preparing your products with this coconut oil you immediately create a flavour boost! Ideal for stir-frying vegetables or tofu but also great in curries!
Equipments Omelette with Coconut Oil Chili:
Ingredients Omelette with Coconut Oil Chili:
This recipe is for 2 servings:
Preparation Omelette with Coconut Oil Chili:
- Heat some BioToday coconut oil in the wok and wok the vegetables in 5 minutes al dente. Meanwhile, flip the eggs and add some salt and pepper.
- Heat some BioToday coconut oil in a good non-stick pan and bake a nice – not too thick – omelette by baking both sides for a few minutes.
- Place the omelette on a plate and put the vegetables on top.
- Roll or fold the omelette and enjoy your lunch!