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:

• Wok pan
• Non-stick pan

Ingredients Omelette with Coconut Oil Chili:

This recipe is for 2 servings:

• 4 eggs
• 400 grams of Asian wok vegetables
• BioToday coconut oil chili
• Peper and salt

Preparation Omelette with Coconut Oil Chili:

1. 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.
2. 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.
3. Place the omelette on a plate and put the vegetables on top.
4. Roll or fold the omelette and enjoy your lunch!

Enjoy!