Keto Japanese Style Omelette (Tamagoyaki) with Spinach

A keto-friendly twist on the classic Japanese Tamagoyaki, this omelette is packed with nutrients and flavor, featuring fresh spinach and traditional seasonings to create a low-carb dish perfect for any meal.

Course Breakfast

Cuisine Japanese

Keyword Breakfast, Japanese, Keto, Low-Carb, omelette, Spinach, tamagoyaki

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 215kcal

Equipment

Non-stick skillet
Mixing bowl
Whisk
Spatula

Ingredients

4 large eggs
1 cup fresh spinach finely chopped (30g)
2 tablespoons coconut aminos (30ml)
1 tablespoon unsalted butter divided (14g)
Salt to taste
Optional: dashi powder or chicken bouillon a pinch for added flavor

Instructions

In a bowl, whisk together the eggs, coconut aminos, and salt until well combined. Fold in the chopped spinach. If using, add a pinch of dashi powder or chicken bouillon for extra flavor.
Heat a non-stick skillet over medium-low heat and add half of the butter. Once the butter has melted, pour in half of the egg mixture.
Let the eggs cook undisturbed until the edges begin to set, then start rolling the omelette from one side to the other using a spatula.
Once rolled, push the omelette to the side where the rolling started, add the remaining butter to the pan, and pour in the remaining egg mixture.
Let the second batch of eggs cook until the edges set, then roll the second layer of omelette over the first one.
Continue this process until all the egg mixture is used and you have a layered omelette.
Remove from the pan and let it cool for a moment before slicing into pieces.
Serve warm and enjoy your Keto Japanese Style Omelette with Spinach.

Notes

Adjust the seasoning to taste, and feel free to add herbs such as chives or parsley for an additional flavor boost. For a complete keto meal, serve with a side of avocado or a light salad. Ensure the skillet is well-buttered for each layer to prevent sticking and to achieve the perfect roll.

Nutrition