This Pepper and Onion Omelet is packed with savory flavor, with tender veggies folded into fluffy eggs. It’s warm, hearty, and the kind of breakfast that makes getting out of bed a little easier.
Instructions
- Melt 1 tablespoon coconut oil in pan over medium heat.1 tablespoon coconut oil, ¼ cup onions, ¼ cup bell peppers
- Add ¼ cup onions and ¼ cup bell peppers. Cook on medium-low for five minutes. Then, whisk 3 eggs.
- Melt 1 tablespoon butter over vegetables. Once melted, pour whisked eggs into pan. Cook on medium-low for five minutes until flippable.1 tablespoon butter
- Season with salt and pepper to tastesalt and pepper to taste
- Serve and enjoy.
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