Dairy-Free Oyster Omelette
Elevate your seafood game with this irresistible Dairy-Free Oyster Omelette, a savory, protein-packed dish perfect for breakfast, lunch, or a light dinner. Made with tender shucked oysters, fluffy eggs, and a gluten-free batter of rice flour and cornstarch, this recipe delivers a wonderfully crispy exterior and a rich, umami-filled center. Seasoned with fish sauce, soy sauce, and a touch of white pepper, each bite bursts with bold Asian-inspired flavors. Fresh green onions and cilantro add a vibrant, herbaceous finish, while the entire recipe comes together in just 25 minutes, making it both quick and satisfying. Whether you're seeking a dairy-free alternative or a new way to enjoy oysters, this recipe guarantees a crowd-pleasing dish that's sure to impress.
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Ingredients
- 12 pieces shucked oysters
- 4 pieces large eggs
- 3 tablespoons rice flour
- 5 tablespoons water
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 teaspoons fish sauce
- 3 tablespoons green onions, chopped
- 2 tablespoons cilantro leaves, chopped
- 1 clove garlic, minced
- 1 teaspoon soy sauce
- 0.25 teaspoon white pepper
- 2 tablespoons cooking oil
Directions
Step 1
Prepare the oysters by rinsing them gently under cold water, and pat dry with paper towels. If the oysters are large, cut them in halves.
Step 2
In a small bowl, mix the rice flour and 5 tablespoons of water to form a smooth batter.
Step 3
In another small bowl, dissolve the cornstarch in 2 tablespoons of cold water. Set both mixtures aside.
Step 4
Crack the eggs into a larger bowl. Add the fish sauce, soy sauce, and white pepper. Beat the mixture with a fork until well combined.
Step 5
Heat a non-stick frying pan over medium heat and add 2 tablespoons of cooking oil. Sauté the minced garlic until fragrant, about 30 seconds.
Step 6
Quickly add the oysters to the pan and cook for about 1 minute.
Step 7
Pour the rice flour batter evenly over the oysters and let it cook for an additional 1 minute.
Step 8
Pour the egg mixture over the rice flour and oysters, and gently spread the eggs to cover the pan.
Step 9
Allow the mixture to set for about 1 to 2 minutes. As the edges start to brown and crisp, flip the omelette carefully using a spatula.
Step 10
Cook for another 2 minutes until the omelette is fully set and golden brown.
Step 11
Sprinkle the chopped green onions and cilantro over the cooked omelette before serving.
Step 12
Slide the omelette onto a serving plate, cut into portions, and enjoy hot.
Nutrition Facts
| Serving size | (1629.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1507.9 |
| Total Fat 78.4g | 0% |
| Saturated Fat 17.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1344mg | 0% |
| Sodium 4084.4mg | 0% |
| Total Carbohydrate 85.8g | 0% |
| Dietary Fiber 1.4g | 0% |
| Total Sugars 1.7g | |
| Protein 113.1g | 0% |
| Vitamin D 4000IU | 0% |
| Calcium 864.2mg | 0% |
| Iron 89.0mg | 0% |
| Potassium 2349.6mg | 0% |
Source of Calories