Keto Oyster Omelette
Elevate your breakfast or brunch game with this Keto Oyster Omelette, a low-carb twist on the classic seafood dish. Bursting with flavor, this recipe combines tender, juicy oysters with the rich, velvety texture of eggs, enhanced by the subtle nuttiness of coconut flour. Seasoned with aromatic garlic powder, a hint of fish sauce, and finished with fresh green onions and a pop of red chili, this omelette delivers a perfectly balanced flavor profile. Cooked in coconut oil for an added layer of healthy fats, it's an excellent keto-friendly option that comes together in just 25 minutes. Whether you're looking for a quick protein-packed meal or an indulgent yet guilt-free treat, this Keto Oyster Omelette is sure to please your taste buds while keeping your macros in check.
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Recipe Information
Ingredients
- 8 pieces fresh oysters
- 4 large eggs
- 2 tablespoons coconut flour
- 2 tablespoons coconut oil
- 0.5 teaspoon garlic powder
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons green onions, chopped
- 1 small red chili, sliced
- 1 teaspoon fish sauce
Instructions
Rinse the oysters under cold water to remove any grit. Pat them dry with paper towels.
In a mixing bowl, crack the eggs and whisk them together with coconut flour, garlic powder, salt, pepper, and fish sauce until well combined and slightly frothy. Set aside.
Heat 1 tablespoon of coconut oil in a large non-stick skillet over medium heat.
Add the oysters to the skillet and sauté for about 3-4 minutes until they are just cooked through. Remove them and set aside on a plate.
In the same skillet, add the remaining tablespoon of coconut oil and pour the egg mixture into the pan, swirling it to spread the eggs evenly across the skillet.
Cook the eggs until they are just starting to set, about 2-3 minutes.
Evenly distribute the cooked oysters over one half of the omelette.
Using a spatula, carefully fold the omelette in half to cover the oysters.
Cook for an additional 2 minutes to ensure the omelette firms up.
Transfer the omelette to a serving plate, garnish with sliced red chili and chopped green onions, then serve immediately.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 1377 mg | 60% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 1.6 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 34.1 mcg | 170% | |
| Calcium | 391 mg | 30% | |
| Iron | 23.1 mg | 129% | |
| Potassium | 1116 mg | 24% | |
*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.
