Sizzling Oyster Omelette with Bean Sprouts – High-Protein Skillet Power Meal

Where sea-fresh brine meets sizzling protein punch.

This isn’t your average omelette—it’s bold, briny, and bloody brilliant. Plump oysters meet silky eggs and crunchy bean sprouts in a blazing-hot skillet for a texture-loaded, nutrient-packed dish that screams flavor. Rich in zinc, high-quality protein, and Omega-3s, it’s your high-performance breakfast—or power lunch—done right.

Ingredients:

• 6–8 fresh oysters (cleaned and drained)
• 3 large eggs
• 1/2 cup bean sprouts (fresh, crisp)
• 2 tbsp cornstarch mixed with 2 tbsp cold water (for light batter)
• 1 clove garlic (minced)
• 1 spring onion (finely sliced)
• 1 tbsp light soy sauce
• 1 tsp fish sauce (optional for depth)
• Pinch of white pepper
• Fresh coriander leaves for garnish
• 1 tbsp neutral oil (vegetable or peanut)

Method (Like a Pro):

1.Preheat that skillet. Hot. Smoking hot. Add oil—don’t be shy. You want sizzle.

2. Sauté garlic until fragrant, just seconds. Then drop in the oysters. Let them just kiss the heat, don’t overcook—30 seconds max. Take them out. You want them juicy, not rubber bullets.

3. Cornstarch slurry in. Pour the slurry into the pan and swirl to coat. This gives the signature chewy base.

4. Eggs in next. Beat the eggs with soy sauce, fish sauce, and white pepper. Pour over the slurry in the pan. Swirl and tilt like you're painting a masterpiece.

5. Add the bean sprouts. Let them stay crisp—not mushy. Toss them gently into the setting eggs.

6. Return the oysters. Nestle them gently into the omelette before it fully sets. Let everything come together, sizzling.

7. Top with spring onions and a fresh handful of coriander leaves. Serve straight from the skillet while it's piping hot.

💡 Chef’s Tip:
If you're going low-carb, skip the slurry. Want more bite? Add chili oil or crispy garlic chips. Always use fresh oysters—frozen ruins the magic.