Keto Oyster Omelette (Soy-Free)

Ingredients

• 1/2 cup Oysters
• 3 large Eggs
• 1 tbsp Konjac Flour
• 2 tbsp Water
• 2 tbsp Green Onions
• 1 tbsp Coconut Aminos
• 1 tsp Sesame Oil
• 2 tbsp Lard or Coconut Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 3 large eggs, 1 tbsp konjac flour, and 2 tbsp water until well combined and no lumps of konjac flour remain.
2. 2Heat 2 tbsp lard or coconut oil in a 25.4 cm non-stick skillet over medium-high heat, which is about 190°C.
3. 3Add the 1/2 cup oysters to the hot skillet and stir-fry for 1 minute until they just begin to firm up.
4. 4Pour the whisked egg mixture evenly over the oysters in the skillet.
5. 5Cook for 2-3 minutes, or until the bottom of the omelette is set and the edges look cooked. The top should still be slightly wet.
6. 6Carefully flip the omelette using a spatula. Cook the other side for 1 minute.
7. 7Sprinkle the 2 tbsp green onions over the omelette.
8. 8Drizzle the 1 tbsp coconut aminos and 1 tsp sesame oil over the top.
9. 9Slide the omelette onto a plate and serve immediately.

Substitutions

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