| Ingredient | Qty, g | ||
|---|---|---|---|
| Onion | |||
| Bulgarian pepper | |||
| Egg | |||
| Coconut oil | |||
| Sea salt | to taste | ||
| Black pepper | to taste | ||
| Product release: | 225 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 5 | ||
| 5 | ||
| 5 | ||
| 5 | ||
20 | ||
|---|---|---|
| Proteins | 8.7 |
| Digestible proteins | 8.4 |
| Fats | 13.1 |
| Net carbohydrates | 2 |
| Calories | 162 kcal |
| Indexes | |
| Glycemic index | 6.7 |
| Glycemic load | 0.5 |
| Insulin index, II | 28.7 |
| Disease inflammatory index, DII | -0.18 |
| Antioxidant, ORAC | 880 |
| Weight loss | Detention | Set |
|---|---|---|
| 17% | 12% | 10% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (2) | |
| |
| Nutrient | % of RDA |
|---|---|
| Oleic acid (Omega-9) | 698779124?97 |
| Palmitic acid (Saturated) | 37373757?75 |
| Arachidonic acid (AA, Omega-6) | 278053160?16 |
| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | |
| Mediterranean | |
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.
| Health benefits | |
|---|---|
| Enhancing brain function and memory | |
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