Whole30 Tamagoyaki

Delight your taste buds with this Whole30 Tamagoyaki, a fusion of traditional Japanese omelet artistry and healthy, Whole30-approved ingredients. Made with a quartet of fluffy eggs whisked together with creamy coconut milk and savory coconut aminos, this protein-packed dish is both nutritious and bursting with umami flavor. Prepared in a tamagoyaki pan or small skillet, the method involves skillfully layering and rolling thin sheets of egg for a tender, beautifully textured result. Perfect for meal prep, a quick breakfast, or a Whole30-compliant snack, this tamagoyaki pairs wonderfully with fresh vegetables for a balanced and satisfying plate. A breeze to whip up in just 15 minutes, it’s a must-try recipe that brings simplicity and elegance to your Whole30 journey!

Nutriscore Rating: 60/100

Prep Time:5 mins

Cook Time:10 mins

Total Time:15 mins

Servings: 2

Ingredients

• 4 large eggs
• 1 tablespoon coconut aminos
• 1 tablespoon coconut milk (unsweetened, full-fat)
• 0.25 teaspoon salt
• 1 teaspoon olive oil (or avocado oil)

Directions

Step 1

In a medium bowl, crack the eggs and whisk them until fully blended. Add the coconut aminos, coconut milk, and salt, whisking again until the mixture is smooth and uniform.

Step 2

Heat a tamagoyaki pan (or a small rectangular or nonstick skillet) over medium-low heat. Lightly grease the pan by brushing it with olive oil or avocado oil.

Step 3

Pour a thin layer of the egg mixture into the pan, just enough to coat the bottom. Swirl the pan quickly to spread the egg mixture evenly.

Step 4

Once the egg is mostly set but still slightly wet on top, use a spatula to gently roll the egg sheet from one side of the pan to the other, creating a tight roll. Push the rolled egg to one side of the pan.

Step 5

Brush the exposed part of the pan with a little more oil, then pour in another thin layer of the egg mixture. Lift the already rolled egg slightly so the new layer can flow underneath it.

Step 6

Once the new layer sets (but is still slightly wet), roll the egg again, starting from the existing roll, so it becomes larger. Push the roll to one side of the pan again.

Step 7

Repeat this process until all of the egg mixture is used, layering and rolling each time to create a thick omelet roll.

Step 8

Transfer the tamagoyaki to a cutting board and let it cool slightly. Use a sharp knife to slice it into even pieces.

Step 9

Serve the tamagoyaki warm or at room temperature. Enjoy it as-is or with a side of compliant vegetables for a satisfying Whole30-approved dish.

Nutrition Facts

Serving size	(236.0g)

Amount per serving	% Daily Value*
Calories	377.2

Total Fat 27.1g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat g
Cholesterol 744mg	0%
Sodium 1146.2mg	0%
Total Carbohydrate 5.3g	0%
Dietary Fiber 0.3g	0%
Total Sugars 4.2g
Protein 25.5g	0%

Vitamin D 164IU	0%
Calcium 114.4mg	0%
Iron 4.0mg	0%
Potassium 315.4mg	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: 66.4%

Protein: 27.8%

Carbs: 5.8%