Low Sodium Oyster Omelette
Elevate your breakfast or brunch game with this flavorful Low Sodium Oyster Omelette, a healthy twist on a classic coastal dish. Featuring tender fresh oysters nestled in a golden, crispy egg base, this recipe combines a unique cornstarch batter with aromatic spices like garlic powder and white pepper for layers of subtle, savory flavor. A touch of red chili flakes adds a gentle heat, while vibrant cilantro and scallions brighten every bite. Perfectly cooked in just minutes, this low sodium delight is both guilt-free and deeply satisfying. Serve it with a squeeze of lime for a zesty finish. Whether you're seeking a heart-smart meal or a taste of seaside comfort food, this omelette is sure to impress!
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Ingredients
- 8 ounces Fresh oysters
- 4 large Eggs
- 2 tablespoons Cornstarch
- 1.5 cups Water
- 3 tablespoons Scallions
- 2 tablespoons Fresh cilantro
- 0.5 teaspoon Red chili flakes
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Ground white pepper
- 3 tablespoons Canola oil
- 4 Lime wedges
Directions
Step 1
Begin by thoroughly rinsing the oysters under cold water, removing any shell fragments. Set aside and allow them to drain.
Step 2
In a mixing bowl, beat the eggs until they are well combined. Add the garlic powder and ground white pepper to the eggs and mix thoroughly.
Step 3
In another small bowl, dissolve the cornstarch in the 1.5 cups of water. Stir until smooth; this will form a batter.
Step 4
Heat 1.5 tablespoons of canola oil in a large nonstick frying pan over medium-high heat. Add the cornstarch batter to the pan, allowing it to form a thin layer.
Step 5
Once small bubbles form and the edges begin to crisp, arrange the oysters evenly over the batter.
Step 6
Pour the beaten egg mixture over the top of the oysters and batter. Sprinkle red chili flakes over the egg mixture for a hint of spice.
Step 7
Reduce the heat to medium and cover the pan. Let it cook for 3-4 minutes, or until the eggs are fully set.
Step 8
Using a spatula, carefully flip the omelette. Drizzle the remaining 1.5 tablespoons of canola oil around the edges of the omelette. Cook for another 1-2 minutes until both sides are golden and crispy.
Step 9
Transfer the oyster omelette to a serving platter. Garnish with chopped scallions and fresh cilantro.
Step 10
Serve immediately with lime wedges on the side for an added touch of freshness.
Nutrition Facts
| Serving size | (904.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 905.6 |
| Total Fat 66.8g | 0% |
| Saturated Fat 10.4g | 0% |
| Polyunsaturated Fat 10.6g | |
| Cholesterol 857.4mg | 0% |
| Sodium 509.2mg | 0% |
| Total Carbohydrate 33.4g | 0% |
| Dietary Fiber 2.1g | 0% |
| Total Sugars 1.6g | |
| Protein 42.1g | 0% |
| Vitamin D 889.7IU | 0% |
| Calcium 304.3mg | 0% |
| Iron 20.7mg | 0% |
| Potassium 864.9mg | 0% |
Source of Calories