Taiwanese Oyster Omelet (Keto-Friendly)

Ingredients

• 1 cup Oysters
• 4 large Eggs
• 2 tbsp Almond flour
• 1 tbsp Tapioca starch
• 2 stalks Green onions
• 1/4 cup Cilantro
• 1 tbsp Soy sauce (tamari)
• 1 tsp Rice vinegar
• 1 tsp Keto sweetener
• 1/2 tsp Chili sauce

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

Instructions

1. 1Whisk eggs with almond flour, tapioca starch, and a pinch of salt and pepper.
2. 2Chop green onions and cilantro.
3. 3In a small bowl, combine soy sauce (tamari), rice vinegar, keto sweetener, and chili sauce for the dipping sauce.
4. 4Heat a non-stick skillet over medium heat with 1 tbsp of oil.
5. 5Pour half of the egg mixture into the skillet. Add half of the oysters, green onions, and cilantro.
6. 6Cook for 2-3 minutes until the edges are set, then flip and cook for another 1-2 minutes until the omelet is cooked through.
7. 7Repeat with the remaining ingredients to make the second omelet.
8. 8Serve immediately with the dipping sauce.

Substitutions

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