Japanese Tamagoyaki-Style Rolled Omelet with Spinach (Low-Carb)

Ingredients

• 8 large Eggs
• 6 oz Spinach
• 1 tbsp Soy sauce (or tamari)
• 1 tsp Rice vinegar
• 1 tsp Sugar substitute (or honey)
• 2 tsp Neutral oil
• pinch Salt(optional)
• pinch Black pepper(optional)

Instructions

1. 1

   Wilt spinach: sauté spinach in a dry skillet or with a tiny splash of oil until wilted; cool and squeeze dry. Chop finely.

2. 2

   Whisk egg base: whisk eggs with soy sauce, rice vinegar, sugar substitute, salt, and pepper.

3. 3

   Heat pan: use a rectangular nonstick tamagoyaki pan if available; otherwise a nonstick skillet. Set heat to medium-low.

4. 4

   Roll 1st layer: lightly oil the pan. Pour a thin layer of egg mixture and let set at the edges. Roll it up using a spatula. Push to one side.

5. 5

   Add spinach: spread a thin line of chopped spinach along the rolled omelet edge, then pour another thin layer of egg mixture to seal. Roll again.

6. 6

   Repeat layers: continue adding thin layers and rolling until all egg mixture is used. Keep heat low to avoid browning too fast.

7. 7

   Rest and slice: remove to a plate, let rest 5 minutes, then slice into 8–12 pieces. Serve warm.