This delightful dish combines fresh vegetables with a fluffy egg omelet, making it both satisfying and keto-friendly. Perfect for a light meal that keeps carbs at bay!
Ingredients
| Ingredient | Quantity |
|---|---|
| Bean sprouts (taoge) | 200 grams |
| Eggs | 2 |
| Carrot | 1 (sliced thinly) |
| Green onion (bawang daun) | 1 stalk (chopped) |
| Garlic | 3 cloves (minced) |
| Red onion | 5 cloves (sliced) |
| Sausage | 2 (sliced) |
| Diet sugar | To taste |
| Himalayan salt | To taste |
| Oyster sauce | To taste |
| Broth powder | To taste |
| Water | A splash |
| Olive oil | A drizzle |
Instructions
- Prep the Vegetables: Begin by slicing the red onions, garlic, carrot, and sausage thinly.
- Cook the Omelet: Whisk the eggs in a bowl and set aside.
- Sauté Aromatics: In a pan, heat a drizzle of olive oil and sauté the minced garlic and sliced onions until fragrant and softened.
- Add Vegetables: Incorporate the sliced carrot and sausage, adding a splash of water. Season with diet sugar, Himalayan salt, oyster sauce, and broth powder. Cook until the carrot is slightly tender.
- Incorporate Bean Sprouts: Add the bean sprouts and pour in the whisked eggs. Gently stir to combine and cook until everything is cooked through and the eggs are set.
- Final Touches: Adjust seasoning to taste, and enjoy your dish without carbs. For added satiety, feel free to include more carrots or even green beans!
This dish is not only delicious but also aligns perfectly with a low-carb diet, ensuring you can indulge without guilt! Enjoy your healthy meal!