Japanese Tamagoyaki-Style Spinach Egg Rolls (Low-Carb Snack)

Ingredients

• 10 large Eggs
• 4 cups Spinach
• 2 tbsp Soy sauce
• 1 tbsp Mirin (or substitute: equal parts rice vinegar + a pinch of sweetener)(optional)
• 1 tsp Sugar substitute (optional, for low-carb)(optional)
• 1 tsp Rice vinegar(optional)
• 1 tbsp Neutral oil (avocado/canola)
• 1/8 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)

Instructions

1. 1

   Blanch spinach 45 seconds, squeeze very dry, and chop finely.

2. 2

   Whisk eggs with soy sauce, mirin (or substitute), and optional sugar substitute. Add salt and black pepper if desired.

3. 3

   Heat a rectangular nonstick pan (or skillet) over medium-low and lightly oil.

4. 4

   Pour a thin layer of egg mixture; when mostly set, add a thin line of spinach along one edge and roll tightly.

5. 5

   Push the roll to one side, add a little more egg, and roll again to build layers. Repeat until all egg is used.

6. 6

   Cook until the outside is lightly browned and the roll is fully set.

7. 7

   Cool 5 minutes, then slice into bite-size rounds.