Omelette with peppers and onions

Chop the onion (1/4 medium onion) and bell pepper (1/4 piece).

In a deep skillet, melt coconut oil (1 tbsp) over medium heat.

When the oil starts to bubble slightly, add the chopped onion and pepper. Sauté them for 5 minutes until the vegetables become soft.

Whisk the eggs (3 pieces) in a separate bowl.

When the onion and pepper are ready, gently pour the egg mixture into the skillet, evenly distributing it over the surface.

Add sea salt or pink Himalayan salt and pepper to taste.

Cook the omelet over medium heat for another 5 minutes until the eggs set and turn golden.