Low Carb Tamago (Japanese Omelette)
Delight your taste buds with this Low Carb Tamago, a healthier take on the classic Japanese omelette that's soft, slightly sweet, and perfectly savory. Made with just a few simple ingredients like fresh eggs, unsweetened almond milk, and a touch of erythritol, this keto-friendly recipe is ideal for those seeking a delicious low-carb breakfast or snack. Crafted using authentic rolling techniques in a tamagoyaki pan (or any small nonstick skillet), this dish boasts delicate layers of golden eggs infused with soy sauce and a pinch of sea salt for a rich umami flavor. Whether served warm or at room temperature, these bite-sized pieces are perfect on their own or as part of a low-carb bento box. Ready in just 15 minutes, this quick and wholesome recipe is perfect for busy weekdays or a light meal with a Japanese-inspired flair!
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Ingredients
- 4 pieces Large eggs
- 2 tablespoons Unsweetened almond milk
- 1 teaspoon Erythritol (or other low-carb sweetener)
- 1 teaspoon Soy sauce (light or tamari for gluten-free)
- 1 pinch Sea salt
- 1 teaspoon Neutral oil (e.g., avocado or vegetable oil)
Directions
Step 1
Crack the eggs into a mixing bowl and beat them thoroughly until the yolks and whites are fully combined, ensuring no streaks remain.
Step 2
Add the almond milk, erythritol, soy sauce, and sea salt to the eggs. Whisk together until all ingredients are well incorporated and the mixture is smooth.
Step 3
Heat a rectangular tamagoyaki pan (or a small nonstick skillet if a tamagoyaki pan isn't available) over medium-low heat. Lightly grease the pan with a thin layer of neutral oil using a folded paper towel to ensure an even coating, especially on the edges and corners.
Step 4
Once the pan is warm, pour a thin layer of the egg mixture into the pan, tilting it to ensure the mixture spreads evenly. Cook until the egg just starts to set but is still slightly runny on top.
Step 5
Using a spatula or chopsticks, roll the cooked layer of eggs from one end of the pan to the other to form a log shape. Push the rolled omelette to one side of the pan.
Step 6
Lightly grease the exposed part of the pan again, then pour another thin layer of the egg mixture into the pan. Lift the rolled omelette slightly so the uncooked mixture flows underneath it.
Step 7
Cook until the new layer of egg just sets, then roll the omelette again, starting from the already-rolled section. Repeat this process, adding additional layers, until all the egg mixture is used up.
Step 8
Transfer the finished tamagoyaki to a cutting board and allow it to cool for 1-2 minutes. Slice the omelette into bite-sized pieces for serving.
Step 9
Serve warm or at room temperature. Enjoy your low-carb tamago as a standalone treat or pair it with your favorite low-carb side dishes!
Nutrition Facts
| Serving size | (244.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 328.3 |
| Total Fat 25.1g | 0% |
| Saturated Fat 6.7g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 744mg | 0% |
| Sodium 796.8mg | 0% |
| Total Carbohydrate 8.5g | 0% |
| Dietary Fiber 0.0g | 0% |
| Total Sugars 0g | |
| Protein 24.5g | 0% |
| Vitamin D 171.0IU | 0% |
| Calcium 166.6mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 320.1mg | 0% |
Source of Calories