OMELETTE

1 portion (3 muffins)

3 egg white
3 tbsp chopped tomato
3 tbsp chopped red bell pepper
3 tbsp chopped onion
1 ½ tbsp chopped fresh cilantro
ground pepper
3 muffin cups

Preheat oven to 390ºF. Lightly grease the muffin cups with coconut oil.

In a small bowl, beat the egg whites with a fork and add the vegetables. Season with a little pepper. Bake for about 10 minutes or until the top is golden brown and a toothpick  comes out clean. Remove from cup and serve immediately.

* You can also use mushrooms, broccoli, asparagus, cucumber, cauliflower

1 portion: 3 muffins (135 gr)
Cal: 73.2      P: 10.8 F: 0 Cb: 3.3

8 Servings

6 eggs
½ cup chopped scallions
1 cup finely chopped cilantro leaves
1 cup finely chopped parsley leaves
½ cup chopped fresh dill
¼ tsp ground cumin
¼ tsp ground turmeric
1 tsp salt
½ tsp pepper
Pinch of coconut or avocado oil

Beat the eggs in a bowl and add cilantro, parsley, dill, cumin, turmeric, salt and pepper.

Warm the oil in a skillet and sauté the scallions. Add the egg mixture and with the help of a spatula, constantly scrap the edge of the pan to release the egg mixture. When mixture in no longer runny but not set place the skillet on the top shelf of the oven and broil 1 or 2 minutes, until golden brown. (if you don´t want to use the oven you can cook the omelette in the skillet, classic way). Enjoy immediately.

1 portion

1 egg*
¼ chopped tomato
1 tbsp red bell pepper
1 tbsp chopped fresh cilantro
little coconut oil
ground pepper

1 portion

1 egg*
20 gr whole oats
40 ml water
¼ chopped tomato
1 tbsp bell pepper
little coconut oil
1 tbsp chopped fresh cilantro
ground pepper

In a small bowl put the egg, oats, water, stir well and set aside. Heat a small nonstick skillet over medium heat with little coconut oil. Pour the egg mixture, when it starts to turn white add the vegetables to one half of the omelette and close. Cook just until set and golden, flip and cook until golden.
Remove and place on a plate and eat immediately.

* If your plan says only egg white, remove the yolk
* If your plan has 40 gr whole oats you will need 60 ml of water.

1 portion

1 egg*
20 gr whole oats
40 ml water
½ tsp vanilla extract
stevia to taste
cinnamon powder
little coconut oil
30 gr chopped almonds
80 gr berries (blueberries, raspberries, strawberries, blackberries, cherries)

In a small bowl put oats, water, vanilla and stevia, stir well and set aside. Beat the egg with a fork.

Heat a small nonstick skillet over medium heat with little coconut oil. Pour the egg, when it starts to turn white add the oatmeal mixture to one half of the omelette and close. Cook just until set and golden, flip and cook until browned.
Remove and place on a plate, sprinkle with cinnamon and eat immediately with berries.

* If your plan says only egg white, remove the yolk
* If your plan has 40 gr whole oats you will need 60 ml of water.

Cal: 347        P: 15.5          F: 20        Cb: 25.3        

1 portion

1 egg*
1 tbsp chopped tomato
1 tbsp chopped red bell pepper
1 tbsp chopped green onion
½ tbsp chopped fresh cilantro
ground pepper
coconut oil
1 muffin cup

Preheat oven to 390º F. Lightly grease the muffin cup with coconut oil and place the chopped vegetables.

In a small bowl, beat the egg with a fork and pour over the vegetables. Season with a little pepper. Bake for about 10 minutes or until the top is golden brown and a toothpick inserted into the centre comes out clean. Remove from cup and eat immediately.

* Remove the yolk if you have indicated only egg white in your plan
* You can also use mushrooms, broccoli, asparagus, cucumber, cauliflower, zucchini, etc.