Cheesy Baked Oyster Omelet (Taiwanese-style)
Cheesy Baked Oyster Omelet (Taiwanese-style)
Classic DishOyster Omelet
Prep: 20 min • Cook: 15 min. This home-friendly, family-style take on the classic Taiwanese oyster omelet uses a simple tapioca-egg batter and plump shucked oysters assembled in an oven-proof skillet, topped with shredded mozzarella and broiled until golden and bubbling for a less splattery, crowd-pleasing finish. Bright sliced spring onions and a drizzle of sweet-spicy sauce give the dish the familiar Taiwanese sweet-savory kick, while baking keeps cleanup easy and yields a slightly crisp, cheesy top.
- Preparation time
- 20 min
- Cooking time
- 15 min
- Total time
- 35 min
- Servings
- 2
Instructions
Prepare batter and oysters
- 1Preheat the oven to broil (high) and place a rack about 10–15 cm from the element.
- 2In a bowl, whisk the tapioca starch with 4 fl oz cold water until smooth and slightly glossy.
- 3Add the beaten eggs to the tapioca slurry, season with salt and a pinch of white pepper if desired, and mix to a uniform batter.
- 4Toss the shucked oysters with 1 tsp soy sauce (optional) and set aside briefly; slice spring onions and shred the mozzarella.
Assemble and bake
- 1Heat an oven-proof 10–12 inch skillet over medium heat and add 1 tbsp vegetable oil, swirling to coat the base.
- 2Pour half of the batter into the hot skillet, tilting to spread into a thin layer; scatter half the oysters and half the sliced spring onions evenly.
- 3Allow the batter to set around the edges for 1–2 minutes, then pour the remaining batter and arrange the remaining oysters on top.
- 4Sprinkle shredded mozzarella evenly over the surface and transfer the skillet to the oven; broil 3–5 minutes until cheese is melted and golden brown.
Finish and serve
- 1Remove the skillet from the oven using oven mitts; brush the exposed edges lightly with remaining oil if desired and let rest 1 minute.
- 2Drizzle the sweet-spicy sauce across the top, scatter remaining spring onions, cut into wedges, and serve straight from the skillet.
Nutrition Information
- Calories
- 650 kcal
- Protein
- 45 g
- Fat
- 35 g
- Carbs
- 35 g
| Nutrient | Per serving |
|---|---|
| Calories | 650 kcal |
| Protein | 45 g |
| Fat | 35 g |
| Carbs | 35 g |
Tips
- Drain oysters well and pat dry to prevent excess liquid from thinning the batter during assembly.
- Start broiling on high and watch closely; cheese can go from golden to burnt in seconds.
- Serve immediately from the skillet so the cheese stays stringy and the exterior retains slight crispness.
