Low Sodium Oyster Omelette
Savor the delicate balance of flavors in this Low Sodium Oyster Omelette, a healthy twist on a classic street food favorite. Packed with fresh, briny oysters, fluffy eggs, and a lightly crisp cornstarch batter, this recipe delivers restaurant-quality taste without excess sodium. Aromatic garlic powder, ground white pepper, and a hint of red chili flakes provide subtle heat, while scallions and fresh cilantro add a bright, herbaceous finish. Perfectly pan-fried to golden perfection in canola oil, this dish is incredibly satisfying yet remarkably simple to prepare in just 30 minutes. Serve with lime wedges for a zesty flourish, and enjoy this nutrient-packed, low-sodium delight as a vibrant breakfast, lunch, or dinner option. Make this oyster omelette your new go-to for convenient, flavor-forward cooking!
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Recipe Information
Ingredients
- 8 ounces Fresh oysters
- 4 large Eggs
- 2 tablespoons Cornstarch
- 1.5 cups Water
- 3 tablespoons Scallions
- 2 tablespoons Fresh cilantro
- 0.5 teaspoon Red chili flakes
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Ground white pepper
- 3 tablespoons Canola oil
- 4 Lime wedges
Instructions
Begin by thoroughly rinsing the oysters under cold water, removing any shell fragments. Set aside and allow them to drain.
In a mixing bowl, beat the eggs until they are well combined. Add the garlic powder and ground white pepper to the eggs and mix thoroughly.
In another small bowl, dissolve the cornstarch in the 1.5 cups of water. Stir until smooth; this will form a batter.
Heat 1.5 tablespoons of canola oil in a large nonstick frying pan over medium-high heat. Add the cornstarch batter to the pan, allowing it to form a thin layer.
Once small bubbles form and the edges begin to crisp, arrange the oysters evenly over the batter.
Pour the beaten egg mixture over the top of the oysters and batter. Sprinkle red chili flakes over the egg mixture for a hint of spice.
Reduce the heat to medium and cover the pan. Let it cook for 3-4 minutes, or until the eggs are fully set.
Using a spatula, carefully flip the omelette. Drizzle the remaining 1.5 tablespoons of canola oil around the edges of the omelette. Cook for another 1-2 minutes until both sides are golden and crispy.
Transfer the oyster omelette to a serving platter. Garnish with chopped scallions and fresh cilantro.
Serve immediately with lime wedges on the side for an added touch of freshness.
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.8 g | 86% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 509 mg | 22% | |
| Total Carbohydrate | 33.4 g | 12% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.6 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 22.2 mcg | 111% | |
| Calcium | 304 mg | 23% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 865 mg | 18% | |
*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.
