Coconut omelet with cinnamon — Meal
Meal

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Macros (per serving)

Fat

63%

(39 g)

Protein

11%

(17 g)

Carbs

26%

(37 g)

30 g Net,

7 g Fiber

567 Calories (per serving)

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Egg dishes

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Vegetable Dishes

Coconut omelet with cinnamon

Ingredients

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Coconut oil

2 Tbsp

Sweet potato

300 g

Cinnamon

12 tsp

Egg

4 pieces

Coconut milk (can)

100 ml

Shredded Coconut

30 g

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

5 min

1

Peel the sweet potato and cut it into cubes.

2

Heat 1 tablespoon of coconut oil in a frying pan and fry the diced sweet potato in this for 10 minutes until soft and tender. Add the cinnamon last minute.

3

In the meantime, beat the eggs with coconut milk and coconut grater.

4

Heat 1 tablespoon of coconut oil in a frying pan and pour in the egg mixture. Bake a large omelet and let it solidify gently with a lid on the pan.

5

Serve the omelet with the cubes of sweet potato and garnish with the remaining shredded coconut.

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Details

Allergens

Chicken egg

Diet

Paleo, Vegetarian

Course

Breakfast, Lunch

Cooking equipment

Hand mixer

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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