Instructions
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Melt 1 tablespoon coconut oil in a pan over medium heat. Add ¼ cup onions and ¼ cup bell peppers. Cook on medium-low for 5 minutes.
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Meanwhile, whisk 3 eggs.
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Melt 1 tablespoon butter over vegetables. Once melted, pour whisked eggs into the pan. Cook on medium-low for 5 minutes until flippable.
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Season with Salt and pepper to taste
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Serve and enjoy.
Peppers and onions slowly cooked in butter and coconut oil add healthy fats and delicious flavors to this omelet.
