About
These Chinese style mini omelettes are loaded with low carb veggies and seasoned with salty tamari sauce.
These make a great lunch served with cauliflower rice or salad and extra tamari sauce for dipping.
Ingredients
- 4 medium raw egg
- 2 large scallions
- 2 medium mushrooms
- 1 tablespoon tamari sauce
- 1 tablespoon sesame oil
- ½ cup mung bean sprouts, raw
- ¼ large – 3" diameter x 3 3/4" red bell peppers, raw
Instructions
- Finely dice the bell pepper and mushrooms, thinly slice the scallion and roughly chop the bean sprouts into thirds. Add to a mixing bowl.
- Beat the eggs together and add to the bowl with the vegetables, along with the tamari sauce. Stir well to combine.
- Heat half the sesame oil in a large skillet over a medium/high heat. Once hot, scoop a half cup of the eggs and vegetables into the pan and then the same again, forming two mini omelettes. Cook for 2-3 minutes until golden brown on one side.
- Flip the omelettes and cook for a further 2-3 minutes or until golden brown all over and completely cooked through. Repeat with the remaining mixture. If the omelettes spread or lose shape a little when cooking, simply reshape with a spatula.
Nutrition Facts
- Servings: 4
- Calories: 113.7kcal/475.9kJ (per serving)
- Fat: 8.2g (per serving)
- Carbs: 3.3g (per serving)
- Protein: 6.9g (per serving)
