TUNA OMELET

Heat 1 teaspoon of oil in small frying pan over ​a ​medium heat and sauté the bell pepper for about 3 minutes. Remove from ​the ​heat.  

In a bowl, mix the bell pepper, drained tuna and cream cheese. Set aside. 

In a separate bowl, beat the eggs together. Season with salt and pepper. 

In the same frying pan heat the remaining 1 teaspoon of oil over medium-high heat​, taking care not to burn the coconut oil​. Pour in half the eggs. Wait until the eggs on the bottom of the pan start to set.  

Working quickly, use a spatula or wooden spoon to draw in the sides of the eggs to the centre. Gently shake the pan to redistribute the egg to the edges. Continue cooking until ​the ​eggs are almost set. 

Spoon ​half the tuna mixture onto the omelet and gently lift one edge to fold​ over in half​. Cook for another minute. Then transfer the omelet onto a serving plate and garnish with chilli flakes​, season with sea salt and pepper. ​Now repeat the process for the second omelet. Once both omelettes are cooked serve immediately.