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Wednesday, September 5, 2012

Bell Pepper Omelet served with Tomatoes and Parsley

The 9th recipe in our 30 Day Nature Isle Recipe Marathon is a breakfast idea but can also be had as part of a brunch, light lunch or even supper.  Serve with some wholewheat bread or potatoes if you're cooking gluten free and tada!

Omelet served with Tomatoes and Parsley

2 eggs
1/4 red bell pepper
1/4 green bell pepper
1 sprig parsley
1 tomato
1/4 onion
1 clove garlic
Coconut oil/Olive oil
Sea salt

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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