Coconut and Blueberry Omelette
Nutrition per serving
| Calories | 337 kcal |
| Protein | 24.2 g |
| Carbs | 28.6 g |
| Fats | 14.4 g |
| Saturated Fat | 9 g |
| Monounsaturated Fat | 2.7 g |
| Polyunsaturated Fat | 1.4 g |
| Sugars | 21.7 g |
| Fiber | 3.1 g |
| Sodium | 381 mg |
Ingredients
| Coconut Oil | |
| Egg White(s) | |
| Vanilla Extract | |
| Syrups, maple | |
| Blueberries | |
| Desiccated Coconut | |
| Peanut butter, smooth, reduced fat |
1. In a small bowl, mix together the egg whites, vanilla, and maple syrup
2. Heat a small frying pan over a medium heat and add the coconut oil
3. Pour the egg mixture into the frying pan, then as the mixture starts to set, add the coconut and blueberries to one half and cook for 1 minute before flipping
4. Cook the omelette for another minute, then flip one last time
5. Fold the omelette and serve on a plate with the peanut butter drizzled over the top