Japanese Omelette / Keto

FOLLOW

FOLLOW

Facebook – Keto Diet Channel

This rolled omelette (called ‘Tamagoyaki’ in Japanese) is a very common food to see as a side dish for breakfast or in a lunch box in Japan.

Sponsored Links

Every household has their own Tamagogyaki recipe. There are some people who add sugar in it, but I’ve never liked sweetened Tamagoyaki. I usually add soy sauce, kombu (kelp) stock, salt and pepper, but I don’t think that kelp stock is available for people who live outside Japan, so I added heavy cream instead, which I sometimes do anyway.

I added ham and cheese / chives and mayonnaise in the video because they were in my fridge! You can add other low carb ingredients (bacon probably?). Nori seaweed is very popular.

I used a rectangular pan in the video. Every household in Japan has one, but you can make this rolled omelette in a small round pan. However, if you are interested in purchasing a rectangular pan, Amazon actually carries some.

I did only three layers in the video by pouring 1/3 of the egg mixture at a time, but you can change that to 1/4 or 1/5 at a time and make four or five layers if you want 🙂

Sponsored Links

Print

Japanese Omelette ~ 2 Ways ~ Ham & Cheese, Chives & Mayo

Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Author Miyuki

Ingredients

Ham & Cheese

  • 3 Eggs
  • 1 tbsp Heavy Cream
  • 1 tsp Soy Sauce (Optional)
  • Pinch of Salt & Pepper
  • 2 tsp Coconut Oil
  • 2 slices Ham (Chopped)
  • 3 tbsp Shredded Mozzarella (or Cheddar)

Chives & Mayo

  • 3 Eggs
  • 1 tbsp Heavy Cream
  • 1 tsp Soy Sauce (Optional)
  • Pinch of Salt & Pepper
  • 2 tsp Coconut Oil
  • 2 tbsp Chives
  • 3 tbsp Mayonnaise

Instructions

Ham & Cheese

  1. Combine the eggs, heavy cream, soy sauce, salt and pepper in a bowl and whisk well.

  2. Add the ham and mix.

  3. Heat the pan over medium heat. Once the pan gets hot, put 1 tsp of coconut oil in the pan and tilt the pan to spread it out on the pan.

  4. Pour one third of the egg mixture in the pan. Quickly distribute in the pan.

  5. Place half of the shredded cheese.

  6. When the bottom of the egg has set, start rolling it into a log using a spatula.

  7. Push the rolled omelette to the other side, and repeat. * Put some more coconut oil before pouring in the egg mixture. Make sure to lift the omelette to distribute the mixture underneath.

  8. Remove from the pan and slice.


Chives & Mayo

  1. Combine the eggs, heavy cream, soy sauce, salt and pepper in a bowl and whisk well.

  2. Add the chives and mix.

  3. Heat the pan over medium heat. Once the pan gets hot, put 1 tsp of coconut oil in the pan and tilt the pan to spread it out on the pan.

  4. Pour one third of the egg mixture in the pan. Quickly distribute in the pan.

  5. Place half of the mayonnaise. * In the video, I placed the mayo only in the second round but I simply forgot to do that in the first round!

  6. When the bottom of the egg has set, start rolling it into a log using a spatula.

  7. Push the rolled omelette to the other side, and repeat. * Put some more coconut oil before pouring in the egg mixture. Make sure to lift the omelette to distribute the mixture underneath.

  8. Remove from the pan and slice.

This blog contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog.

Sponsored Links

Inline
Inline