Japanese Tamagoyaki-Style Spinach Omelet (Low-Carb)

Ingredients

• 1/2 bag spinach
• 10 eggs
• 1/4 cup dashi (or chicken broth)
• 1 tbsp soy sauce
• 1 tbsp mirin (or rice vinegar + a pinch of sweetener)(optional)
• 1 tsp sugar (or monk fruit sweetener)(optional)
• 2 tbsp neutral oil
• 1/4 tsp salt

Instructions

1. 1

   Prep spinach: Wilt spinach in a skillet, cool, then squeeze dry. Chop very fine.

2. 2

   Season egg mixture: Whisk eggs with dashi, soy sauce, salt, and mirin/sweetener (if using) until smooth.

3. 3

   Cook base layers: Use a nonstick rectangular pan (or small skillet). Heat lightly oiled pan over medium-low. Pour a thin layer of egg mixture, swirl to coat, and cook until just set.

4. 4

   Add spinach: Sprinkle a thin line of chopped spinach along one edge, then roll the omelet toward the center.

5. 5

   Repeat: Add more thin egg layers, cooking each until just set, and roll again, keeping the roll tight.

6. 6

   Finish: Continue until all egg is used. Let rest 2 minutes, then slice into thick pieces.