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1 egg*

¼ chopped tomato

1 tablespoon red bell pepper

1 tablespoon chopped fresh cilantro

little coconut oil

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 browned.

Remove, place on a plate, sprinkle a little ground pepper and eat immediately.

* If your plan says only egg white, remove the yolk

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