In the kitchen with MyTrela

Cocoa coconut omelette with desiccated coconut

Cocoa, coconut flour and coconut milk 19% are combined with an egg mixture based on whipped whites. The thin omelette is fried covered on one side and finished with desiccated coconut.

1 serving

Cocoa coconut omelette with desiccated coconut — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.

  • Hen's egg150 g
  • Erythritol5 g
  • Cocoa powder10 g
  • Coconut flour21 g
  • Coconut milk 19%50 g
  • Rapeseed oil10 g
  • Desiccated coconut6 g

Preparation

  1. Separate egg whites from yolks. Whip the whites to a foam, combine with erythritol, then stir in cocoa.
  2. Add yolks, coconut flour and the measured coconut milk 19%. Mix.
  3. Heat rapeseed oil in a frying pan and pour in the mixture in a thin layer. Fry covered on one side only until the omelette sets.
  4. Transfer the omelette to a plate and scatter desiccated coconut over it.

Total preparation time has not been confirmed.

Nutritional values

Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.

About this recipe

Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.