Omelet served with Tomatoes and Parsley
1/4 red bell pepper
1/4 green bell pepper
1 sprig parsley
1 clove garlic
Coconut oil/Olive oil
Chop bell peppers and onion and set aside. Beat eggs and add the vegetables in with some sea salt. Grate the garlic and stir into egg mixture as well. Heat oil in a pan or skillet. Pour in some of the egg mixture and flip when bottom side is cooked. While the omelet is cooking, roughly chop the parsley and cut the tomatoes into chunks. When both sides of the omelet are cooked, remove from the pan to a plate and repeat the process of pouring the egg mixture in until all the egg mixture is done. When serving sprinkle the parsley and add the tomatoes liberally on the top of the omelet.
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