Paleo Taiwanese Oyster Omelet (Without Oysters)
A paleo-friendly take on the popular Taiwanese oyster omelet, using mushrooms instead of oysters for a delicious umami flavor.
Ingredients
- about 225 g Oyster Mushrooms
- 4 large Eggs
- 2 tbsp Tapioca Starch
- 4 tbsp Water
- 2 Green Onions
- 1 tbsp Coconut Aminos
- 2 tbsp Avocado Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Slice the oyster mushrooms into bite-sized pieces.
- 2In a bowl, whisk together the eggs, tapioca starch, water, and coconut aminos.
- 3Heat avocado oil in a skillet over medium heat.
- 4Add the sliced mushrooms and cook until softened.
- 5Pour the egg mixture over the mushrooms and cook until the omelet is set around the edges but still slightly soft in the center.
- 6Sprinkle with chopped green onions and fold the omelet in half. Serve immediately.
Substitutions
Oysters →
Provides a similar savory and umami flavor profile while being paleo-friendly.
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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