In the kitchen with MyTrela

Cocoa omelette with almonds and coconut

Erythritol, vanilla extract, coconut milk 19% and cocoa join whipped egg whites. Yolks, almonds and desiccated coconut are mixed in before frying covered on one side.

1 serving

Cocoa omelette with almonds and 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
  • Vanilla extract2 g
  • Coconut milk 19%30 g
  • Cocoa powder20 g
  • Almonds5 g
  • Desiccated coconut9 g
  • Rapeseed oil10 g

Preparation

  1. Separate egg whites from yolks and whip the whites to a foam.
  2. Gently combine whites with erythritol, vanilla extract and coconut milk 19%. You may mix at low blender speed.
  3. Stir in cocoa, then yolks, almonds and desiccated coconut.
  4. Pour the mixture into a hot frying pan with rapeseed oil. Fry covered on one side only. Cook until the mixture is fully set; before serving check with a thermometer that its centre has reached at least 72°C.

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.