Ingredients
For the omelet
2 organic eggs of free-range chickens
1 tablespoon of water
1/8 teaspoon sea salt
1 tablespoon of coconut oil
1/8 cup of shredded goat cheese
Fresh ground pepper
Ingredients
For the filling
1/2 cup sliced zucchini
1/2 cup sliced white mushrooms
1 cup of spinach or ½ pieces of onion and peppers
1 tablespoon of coconut oil
Process
In a pan, place coconut oil. Add sliced zucchini, mushrooms and spinach (or onions and peppers). Cook until tender but not browned.
In a bowl, combine the eggs, water, salt and ground pepper. Use a blender, mix until the foam disappears. In a pan of 8 or 10 inches, warm coconut oil. Move the pan to cover the entire surface well.
Add the egg mixture to the pan, cook over medium heat. As the eggs are cooking, use a spatula to remove the edges of the pan and to turn them over and cook the top.
When the eggs are ready, place the zucchini and mushroom slices in the center of the omelet. Sprinkle the shredded goat cheese on top of the stuffing. Fold the omelet in half. Pass it to a plate.