2 tablespoons of pumpkin puree
4 tablespoons of oat flour
3 teaspoons of xylitol
1/3 teaspoon of baking powder
coconut oil for frying
Spread the coconut oil on a small frying pan, using a paper towel.
Mix all the dry ingredients together.
Beat the eggs until fairly stiff, then add pumpkin puree and dry ingredients, and mix everything carefully.
Pour the mass onto the preheated pan and fry it on a small heat, under a cover from both sides.
I highly recommend spreading some peanut butter on top when the omelette is ready. Also, it tastes delicious with caramelised apple or pear.