Breakfast

Tamagoyaki rolled omelette

Name: Tamagoyaki rolled omelette
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 6 Eggs; 2 fl oz Dashi; 2 tsp Avocado oil; ¼ oz Granulated erythritol; Light soy sauce, a teaspoon; Grated daikon, a small heap, to serve; Sea salt, a pinch

Built from four thin layers rolled onto each other, so a cut end shows rings — it is the only omelette that is better cold, and it slices into a lunchbox.

2gnet carbs

20gfat

18gprotein

260kcal

Per serving15 minServes 2

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Ingredients

For the whole dish · serves 2

Eggs6
Dashi2 fl oz
Avocado oil2 tsp
Granulated erythritol¼ oz
Light soy saucea teaspoon
Grated daikona small heap, to serve
Sea salta pinch

Method

6 steps · 15 minutes

Beat the eggs with the dashi, soy and erythritol, then strain them. Strands of white are what break a roll apart.
Oil a small square or non-stick pan and keep it at medium-low throughout. Browning is a fault here, not a goal.
Pour in a third of the mixture, tilt to cover, and roll it to one end as soon as the top stops running.
Oil the empty part, pour the next third in, and lift the roll so the raw egg runs underneath it. That is what joins the layers.
Roll again onto the new sheet, repeat once more, and tip it out.
Shape it in a sushi mat or a folded kitchen towel while hot, rest 5 minutes, then cut into thick slices.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.