Sure.. I can do them blindfolded now.
At the time when I started making them I was craving pancakes, but since I don't do flour from grains (regular or oats), I decided to mimick them by using shredded coconut. I guess I could also grind almonds (hmmm am going to try this one day!) but am too lazy as the coconut can be readily bought. Plus, coconut has 'fast' MCT fats, and hence are ideal pre-workout food.
Basics
- 3 eggs (I've always used whole eggs, with egg whites taste is off.. perhaps it might work for people who eat egg-white only omelettes?)
- 8-10 grams of shredded coconut
- 1 tsp of cinnamon (less with raspberries)
- some sea salt (if using unsalted butter) and something I have used since late Nov: fruity pepper (contains dried fruit flakes, sugar, salt, & pepper)
- sparkling mineral water
Whisk the eggs with the coconut and cinnamon. Add some salt (and pepper if you like)
When finished, add the sparkling mineral water. This will help with the fluffinss of the omelette.
Add to a skillet in which you've put 5g of real butter (no fake stuff or olive oil).
Fruit:
- for apples , you slice them and (geez, my brain is working slow with all the dairy/cheese lately), braise ? them in butter
- for raspberries , I grab them out of the freezer once I'm pouring the eggmix into the skillet and put them on top.
- same for e.g. banana that I slice once the egg mix is in the skillet.
For apples I sometimes also add raisins or dried cranberries.
Then a lid goes on the skillet and I let it simmer/braise for 10 minutes until it's done. The apple one can be turned over.. Not so for the raspberries & bananas. These are too soft.
Sometimes I use 4 eggs and then take 15g of coconut. I might try 2 eggs plus 2 egg whites. That's the least amount of egg yolks I'd use.
For egg whites only I'd rather eat them boilt.. or ... try to make meringues.
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