- 3 eggs
- ¼ cup green bell pepper, diced
- ¼ cup red bell pepper, diced
- ¼ cup mushrooms, diced
- ¼ cup green onions, diced
- 1 tbsp. goat cheese
- 1 slice of gluten-free toast with butter
1.) Heat the coconut oil in a skillet over medium heat. Add the peppers,
onion, and mushrooms, and saute until the vegetables soften.
2.) Meanwhile, whisk the eggs in a small bowl.
3.) Transfer vegetables to a small bowl, set aside.
4.) Pour egg mixture in skillet and cook for several minutes until eggs
5.) Spread the vegetables on one side of the egg, top with goat cheese
and fold the omelette in half.
6.) Enjoy with a piece of gluten-free toast.