Keto Taiwanese Omelette (Soy-Free)

Ingredients

• 4 large Eggs
• 2 tbsp Water
• 0.25 tsp Salt
• 0.125 tsp White Pepper
• 1 tsp Coconut Aminos
• 0.25 cup Green Onions, chopped
• 0.5 cup Mushrooms, sliced
• 0.5 cup Shrimp, cooked
• 1 tbsp Avocado Oil

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

Instructions

1. 1In a medium bowl, whisk together the 4 large Eggs, 2 tbsp Water, 0.25 tsp Salt, 0.125 tsp White Pepper, and 1 tsp Coconut Aminos until well combined.
2. 2Heat 1 tbsp Avocado Oil in a 25.4 cm non-stick skillet over medium heat, about 163°C.
3. 3Pour half of the egg mixture (about 1/2 cup) into the hot skillet. Sprinkle half of the 0.25 cup Green Onions, half of the 0.5 cup Mushrooms, and half of the 0.5 cup Shrimp evenly over the surface of the egg.
4. 4Cook for 3 to 5 minutes, or until the edges of the omelette are set and the center is still slightly moist and jiggly. The bottom should be lightly golden.
5. 5Carefully fold the omelette in half using a spatula. Cook for 1 more minute to ensure the filling is heated through and the omelette is fully cooked.
6. 6Slide the finished omelette onto a plate. Repeat steps 3 through 6 with the remaining egg mixture and fillings to make the second omelette.

Substitutions

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