Dairy-Free Oyster Omelette
Discover the irresistible umami flavors of this Dairy-Free Oyster Omelette, a delightful twist on the traditional street-food favorite that caters to dairy-free diets without sacrificing richness. Packed with tender shucked oysters, farm-fresh eggs, and a golden, crispy base made from rice flour, this recipe creates a harmonious blend of textures and bold Asian-inspired flavors. Seasoned with fish sauce, soy sauce, and aromatic garlic, the omelette is elevated by the brightness of fresh cilantro and green onions. Perfect for a quick dinner or a savory brunch option, this dish is ready in just 25 minutes and promises to impress with its gourmet appeal. Easy to flip and brimming with protein, this dairy-free recipe delivers a restaurant-quality experience right in your kitchen!
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Recipe Information
Ingredients
- 12 pieces shucked oysters
- 4 pieces large eggs
- 3 tablespoons rice flour
- 5 tablespoons water
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 teaspoons fish sauce
- 3 tablespoons green onions, chopped
- 2 tablespoons cilantro leaves, chopped
- 1 clove garlic, minced
- 1 teaspoon soy sauce
- 0.25 teaspoon white pepper
- 2 tablespoons cooking oil
Instructions
Prepare the oysters by rinsing them gently under cold water, and pat dry with paper towels. If the oysters are large, cut them in halves.
In a small bowl, mix the rice flour and 5 tablespoons of water to form a smooth batter.
In another small bowl, dissolve the cornstarch in 2 tablespoons of cold water. Set both mixtures aside.
Crack the eggs into a larger bowl. Add the fish sauce, soy sauce, and white pepper. Beat the mixture with a fork until well combined.
Heat a non-stick frying pan over medium heat and add 2 tablespoons of cooking oil. Sauté the minced garlic until fragrant, about 30 seconds.
Quickly add the oysters to the pan and cook for about 1 minute.
Pour the rice flour batter evenly over the oysters and let it cook for an additional 1 minute.
Pour the egg mixture over the rice flour and oysters, and gently spread the eggs to cover the pan.
Allow the mixture to set for about 1 to 2 minutes. As the edges start to brown and crisp, flip the omelette carefully using a spatula.
Cook for another 2 minutes until the omelette is fully set and golden brown.
Sprinkle the chopped green onions and cilantro over the cooked omelette before serving.
Slide the omelette onto a serving plate, cut into portions, and enjoy hot.
Nutrition Facts
Calories |
1508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1344 mg | 448% | |
| Sodium | 4084 mg | 178% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.7 g | ||
| Protein | 113.1 g | 226% | |
| Vitamin D | 100.0 mcg | 500% | |
| Calcium | 864 mg | 66% | |
| Iron | 89.0 mg | 494% | |
| Potassium | 2350 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
