Paleo Tamagoyaki

Delight in the savory simplicity of Paleo Tamagoyaki, a healthy twist on the classic Japanese folded omelet! This grain-free version is made with the richness of whisked eggs, lightly sweetened with a hint of honey, and infused with umami-packed coconut aminos and fish sauce for a perfectly balanced flavor. Cooked in delicate, thin layers and rolled to form a beautifully layered omelet, this recipe is as visually captivating as it is delicious. With a quick prep time of just 10 minutes and cooked to perfection in a nonstick or cast-iron skillet, it’s an easy yet elegant dish that fits seamlessly into paleo and gluten-free diets. Serve it warm or at room temperature as a protein-packed breakfast, a fun appetizer, or even a bento box addition. Paleo Tamagoyaki proves that clean eating can taste amazing while paying homage to traditional Japanese culinary techniques!

Nutriscore Rating: 52/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 large Eggs
• 1 tablespoon Coconut aminos
• 1 teaspoon Honey
• 0.5 teaspoon Fish sauce
• 1 pinch Sea salt
• 1 teaspoon Coconut oil

Directions

Step 1

In a medium mixing bowl, crack the eggs and beat them thoroughly with a whisk or chopsticks until the texture is smooth and the whites and yolks are fully combined.

Step 2

Add coconut aminos, honey, fish sauce, and sea salt to the eggs. Whisk everything together until well incorporated.

Step 3

Heat a small, nonstick or cast-iron skillet (preferably rectangular if you have one) over medium-low heat. Add the coconut oil and swirl the pan to coat evenly.

Step 4

Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom. Let it cook for about 30 seconds until it is just set but still slightly soft on top.

Step 5

Using a spatula or chopsticks, gently roll the cooked egg layer from one side of the pan to the other, forming a thin roll.

Step 6

Shift the roll to one side of the pan. Add another thin layer of the egg mixture to the exposed area of the pan. Slightly lift the roll to let the new egg layer flow underneath it.

Step 7

Once the new layer is set but slightly soft, roll the existing egg roll back over the new layer, incorporating it into a thicker roll.

Step 8

Repeat the process of adding a new layer and rolling until all the egg mixture has been used, creating a multilayered omelet.

Step 9

Remove the tamagoyaki from the pan and let it cool slightly. Once cool enough to handle, slice it into bite-sized pieces and serve warm or at room temperature.

Nutrition Facts

Serving size	(244.4g)

Amount per serving	% Daily Value*
Calories	452.4

Total Fat 32.9g	0%
Saturated Fat 17.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 744mg	0%
Sodium 1347.4mg	0%
Total Carbohydrate 10.6g	0%
Dietary Fiber 0g	0%
Total Sugars 9.7g
Protein 25.6g	0%

Vitamin D 164IU	0%
Calcium 115.9mg	0%
Iron 3.6mg	0%
Potassium 302.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.2%

Protein: 23.2%

Carbs: 9.6%