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

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

Ingredients

eggs

sliced shiitake mushrooms

sliced leek (white part)

tamari (gluten-free)

sesame oil

Instructions

1. Finely slice the leek (white part) and slice the shiitake. Heat the sesame oil in a non-stick pan over medium heat.
2. Sauté the leek for 3–4 minutes until tender, add the shiitake and continue for 2–3 minutes until the released water has evaporated.
3. 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.
4. 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.
5. Cut into portions and enjoy immediately to appreciate the silky texture.

Variants

• Add melted cheese for a more indulgent version.

Tips

• Cook over medium-low heat to keep the omelet soft.

FAQ