Carnivore Egg Foo Young (Pure Protein Egg Foo Young)

To make the sauce: Combine the chicken broth, tamari, hot sauce, ¼ tablespoon grated ginger and stevia if using, in a small saucepan. Whisk in the gelatin. Heat over medium high heat until the sauce is boiling and has reduced a bit, about 5-10 minutes. Taste and adjust seasoning to your liking; adding more sweetness or ginger.
In a large bowl, whisk the egg whites. Stir in the deli meat, mushrooms, green onions, ¾ tablespoon of the grated ginger, and the garlic. Season with the salt and pepper. Add the Further Food creatine if using.
Spray a large skillet with coconut oil spray and heat over medium heat.
Using a measuring cup or large spoon, dollop ½ cup of the egg mixture into the skillet. Cook the omelet until golden, 2 to 3 minutes, then flip and cook for another 2 to 3 minutes. Remove from the pan and set aside. Repeat with the remaining egg mixture, spray the skillet with coconut oil spray between batches.
To serve, place 2 puffed omelets on each plate and top with 3 tablespoons of the sauce (or more if you love sauce like I do!).
The omelets are best served fresh, but extras can be stored in an airtight container in the fridge for up to 2 days. To reheat, lightly grease a skillet with coconut oil spray and set over medium heat. Place the omelet in the skillet and heat for 2 minutes on each side, or until warm.