Keto 'Soba' Omelet: Mushrooms, Leek & Sugar-Free Soy Sauce — Plated

Keto 'Soba' Omelet: Mushrooms, Leek & Sugar-Free Soy Sauce — Cooking

Keto 'Soba' Omelet: Mushrooms, Leek & Sugar-Free Soy Sauce — Plated Fine Dining

Keto 'Soba' Omelet: Mushrooms, Leek & Sugar-Free Soy Sauce

Name: Keto 'Soba' Omelet: Mushrooms, Leek & Sugar-Free Soy Sauce
Prep time: 8 min
Cook time: 6 min
Total time: 14 min
Yield: 2
Cuisine: Andean-Influenced
Ingredients: 4 eggs; 100 g sliced shiitake mushrooms; 1 sliced leek (white part); 1 tbsp tamari (gluten-free); 1 tsp sesame oil

Japanese-style omelet revisited with mushrooms, leek, and sugar-free soy sauce for a high-protein savory breakfast.

breakfast omelet keto

Gluten-Free Low-Carb

schedule Prep (min)

whatshot Cook (min)

timer Total (min)

account_circle Servings

Par portion

22.0 g

Lipides

18.0 g

Protéines

2.0 g

Glucides nets

Ingredients

eggs

sliced shiitake mushrooms

sliced leek (white part)

tamari (gluten-free)

sesame oil

Instructions

Finely slice the leek (white part) and slice the shiitake. Heat the sesame oil in a non-stick pan over medium heat.
Sauté the leek for 3–4 minutes until tender, add the shiitake and continue for 2–3 minutes until the released water has evaporated.
In a bowl, beat the eggs with the tamari until smooth. Pour over the vegetables in the pan and cook over medium-low heat without stirring too vigorously to achieve a soft texture.
When the edges are set and the center is still slightly creamy, fold the omelet in half with a spatula and let rest for 30 seconds off the heat before serving.
Cut into portions and enjoy immediately to appreciate the silky texture.