Bart's Recipes
Rinse the half red bell pepper and cut the flesh into thin strips. Remove the skin from the half avocado and cut it into even slices. Break the two organic eggs into a bowl and beat them vigorously. Mix in some pepper and a pinch of turmeric.
Melt the teaspoon of coconut oil in a large frying pan over medium-high heat. Pour the egg mixture into the pan and tilt it gently so the bottom is covered with a thin layer of egg. Fry the omelet until the top is completely set. Then slide the omelet onto a flat plate to cool slightly so it won't tear when rolling.
Fill the cooled omelet in the middle with the hundred grams of smoked chicken strips, the sliced bell pepper, and the avocado slices. Make sure the ingredients lie in a straight line. Then roll the omelet as tightly as possible, similar to making a regular wrap.
Cut the rolled omelet wrap diagonally in half with a sharp knife. Serve the wrap directly on a plate for a quick meal, or wrap the two halves firmly in plastic wrap to enjoy them easily at a later time.
