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2 Serves
25 Mins
In a small bowl, whisk together the sweet potato starch and water to create a smooth slurry. Add the fresh oysters and a pinch of salt and pepper to the mixture.
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TaiwaneseVitamin K
877 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
8 µg / 2.4 µgFolate
241 µg / 400 µgCalcium
309 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
244 mg / 420 mgPhosphorus
516 mg / 1,250 mgPotassium
2572 mg / 4,700 mgSodium
1575 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
129 µg / 55 µgFiber
12 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
92 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Heat a generous amount of cooking oil in a non-stick skillet over medium-high heat. Pour in the oyster and starch mixture, spreading it evenly across the pan.
Once the edges begin to set, crack the eggs directly over the oysters and spread them out. Add the leafy greens on top.
Flip the omelet carefully using a spatula once the bottom is golden and crispy. Cook for another minute until the eggs are fully set and the oysters are cooked through.
Slide the omelet onto a serving dish and serve immediately while hot.
30
g75
g18
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Taiwanese
Italian