Keto Tamago (Japanese Omelette)
Indulge in the delicate simplicity of Keto Tamago, a low-carb twist on the classic Japanese omelette. This recipe reimagines the traditional tamagoyaki by substituting sugar with granulated erythritol and incorporating sugar-free mirin, making it perfect for keto enthusiasts. Crafted with just a few ingredients, including eggs, soy sauce, and avocado oil, this dish retains its signature sweet and savory balance while staying gluten-free and keto-compliant. The rolled omelette technique, traditionally prepared in a tamagoyaki pan, creates a beautifully layered texture that’s as visually appealing as it is delicious. Ready in just 15 minutes, this light and fluffy Japanese treat can be enjoyed warm or at room temperature—an ideal choice for breakfast, bento boxes, or a quick snack!
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Ingredients
- 3 large eggs
- 1 tablespoon granulated erythritol (sugar substitute)
- 1 teaspoon soy sauce (or tamari for gluten-free)
- 1 teaspoon mirin (sugar-free, keto-friendly)
- 1 teaspoon avocado oil (or another neutral oil like coconut oil or ghee)
Directions
Step 1
Crack the eggs into a mixing bowl and whisk them thoroughly until the yolks and whites are fully combined.
Step 2
Add the granulated erythritol, soy sauce, and sugar-free mirin to the eggs. Whisk again until the sweetener is fully dissolved and the mixture is smooth.
Step 3
Heat a rectangular tamagoyaki pan (or a non-stick skillet if you don't have one) over medium-low heat. Lightly grease the pan with avocado oil using a brush or paper towel.
Step 4
Pour a thin layer of the egg mixture into the pan. Tilt the pan to spread the egg evenly across the surface.
Step 5
As the egg starts to set but remains slightly wet on top, use chopsticks or a spatula to roll it gently toward one side of the pan.
Step 6
Push the rolled egg to the edge of the pan. Lightly grease the exposed surface of the pan again and pour another thin layer of egg mixture.
Step 7
Lift the rolled omelette slightly to allow the new egg mixture to flow beneath it. Let it cook for 10-15 seconds until set.
Step 8
Roll the omelette again, incorporating the new layer into the roll. Repeat this process until all the egg mixture is used.
Step 9
Once the omelette is fully rolled, transfer it to a cutting board. Let it cool slightly for 1-2 minutes before slicing into bite-sized pieces.
Step 10
Serve warm or at room temperature, and enjoy your keto-friendly tamago!
Nutrition Facts
| Serving size | (178.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 258.8 |
| Total Fat 19.7g | 0% |
| Saturated Fat 5.2g | 0% |
| Cholesterol 558mg | 0% |
| Sodium 610.0mg | 0% |
| Total Carbohydrate 16.6g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | |
| Protein 18.7g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 84mg | 0% |
| Iron 3.1mg | 0% |
| Potassium 240.3mg | 0% |
Source of Calories