1Put pepper in a heavy bottomed pan over high heat. Turn pepper as skin begins to blacken and blister on each side. When blistered on all sides, remove from pan and put in a plastic bag with a few drops of water; seal the bag immediately with plenty of air trapped inside. Wait 5 minutes. Remove from bag, cut out seeds, remove skin and dice.
2Meanwhile, beat eggs in a small bowl and add freshly ground black pepper.
3Heat medium non-stick skillet over medium heat. Add 1 tsp coconut oil when hot.
4Add 1/4 of the egg mixture to hot pan. As the egg starts to set, add half of the remaining ingredients to one half of the pan.
5When fully set, fold half of the egg over the filling, and cook a minute more.