Paleo Oyster Omelet (O Ah Jian)
A paleo version of the popular Taiwanese oyster omelet using tapioca starch and cauliflower rice for a gluten-free and low-carb alternative.
Ingredients
- 1 pint Oysters
- 1/4 cup Tapioca Starch
- 2 cups Cauliflower Rice
- 4 large Eggs
- 1/4 cup Green Onions
- 2 tbsp Avocado Oil
- 2 tbsp Coconut Aminos
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, combine tapioca starch with a little water to form a slurry.
- 2Heat avocado oil in a large skillet over medium heat.
- 3Add cauliflower rice and cook for 3 minutes.
- 4Pour the tapioca starch slurry over the cauliflower rice.
- 5Add oysters and cook for 2 minutes.
- 6Pour the beaten eggs over the mixture and cook until set.
- 7Sprinkle with green onions and drizzle with coconut aminos. Serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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