Eggs are full of vitamins and minerals. Think of vitamins B12, B2, B5, A and D, and the minerals selenium, calcium, iron, potassium, zinc and magnesium.

The story that egg yolks are fattening and bad for your cholesterol is a myth. Eating 1-3 eggs per day provides you with many healthy nutrients and even contributes to weight loss.

It is wise to opt for organic eggs. These contain more omega 3 fats and vitamins than other types of eggs.

This recipe is suitable for breakfast or lunch.

Nutritional values ​​of this recipe

Total / per person

  • Energy: 708 kcal / 354 kcal (calories)
  • Protein: 52 grams / 26 grams
  • Carbohydrates: 39 grams / 19.5 grams
  • Fats: 44 grams / 22 grams
  • Fiber: 4 grams 2 grams

Ingredients for 2 people

  • 4 rice cakes
  • 4 eggs
  • 4 slices of chicken breast (60 grams)
  • 1 tomato
  • 1 onion
  • 1 tsp lemon juice
  • 1 tbsp dried parsley
  • Coconut oil
  • Sea salt and black pepper

Preparation method

  1. Chop the onion and cut the tomato into small pieces.
  2. Place the eggs, lemon juice, dried parsley, a teaspoon of coconut oil and a pinch of sea salt and black pepper in a blender and blend until the eggs are fluffy.
  3. Heat a tablespoon of coconut oil in a frying pan and fry the onion.
  4. Add the tomato and fry for 2 minutes.
  5. Pour the beaten eggs over the vegetables.
  6. Tear the chicken breast slices into pieces and divide over the omelette.
  7. Put the lid on the frying pan and turn the heat to low.
  8. Bake the omelette for about 8 minutes.
  9. Cut the omelette into quarters and serve on the rice cakes.
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