Sugar-Free Oyster Omelette
Delight in the fresh, savory flavors of this Sugar-Free Oyster Omelette, a healthy twist on the classic street food favorite. Packed with succulent fresh oysters, fluffy eggs, and a hint of fish sauce for umami depth, this low-carb recipe skips the sugar while retaining its mouthwatering appeal. The tapioca flour creates a light and slightly chewy texture, perfectly complementing the tender oysters. Quick and easy to make in just 30 minutes, this dish is ideal for a high-protein breakfast, a satisfying lunch, or a light dinner. Topped with vibrant green onions and fresh coriander, and served with optional chili sauce for a fiery kick, it’s a guilt-free indulgence that’s gluten-free, sugar-free, and utterly delicious.
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Recipe Information
Ingredients
- 200 grams fresh oysters
- 4 large eggs
- 2 tablespoons tapioca flour
- 4 tablespoons water
- 2 teaspoons fish sauce
- 0.5 teaspoon ground white pepper
- 2 tablespoons green onions, thinly sliced
- 1 tablespoon coriander, chopped
- 2 tablespoons vegetable oil
- 2 tablespoons chili sauce (optional)
Instructions
Begin by shucking the oysters, ensuring they are clean and free of shells. Set them aside on a plate.
In a small mixing bowl, combine the tapioca flour and 2 tablespoons of water to create a slurry. Mix until smooth.
Crack the eggs into a separate bowl, add the fish sauce and white pepper, and whisk until well combined.
Stir the tapioca slurry into the beaten eggs and mix until fully incorporated.
Heat the vegetable oil in a non-stick skillet over medium-high heat.
Add the oysters to the skillet evenly and cook for about 2 minutes until they start to plump up.
Pour the egg mixture over the oysters in an even layer, tilting the pan to ensure even coverage.
Cook the omelette for about 3-4 minutes, or until the edges begin to set.
With a spatula, gently lift one edge of the omelette and fold it over, creating a half-moon shape. Press down gently on the folded omelette.
Reduce the heat to medium-low and continue cooking for another 3 minutes, or until the omelette is set and cooked through.
Transfer the omelette to a serving plate, garnish with green onions and coriander, and, if desired, serve with chili sauce on the side.
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 3360 mg | 146% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 4.7 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 20.1 mcg | 101% | |
| Calcium | 274 mg | 21% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 818 mg | 17% | |
*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.
