Paleo Tamagoyaki
Elevate your breakfast or snack game with this Paleo Tamagoyaki, a nutritious and delicious twist on the classic Japanese rolled omelet. This recipe replaces traditional soy sauce with coconut aminos, making it both paleo-friendly and gluten-free. A touch of honey and fish sauce adds a perfect balance of sweetness and umami, while the coconut oil ensures a silky texture. Crafted in thin, delicate layers, each roll is a testament to both flavor and technique. Simple yet elegant, this tamagoyaki pairs beautifully with a side of fresh greens or works as a protein-packed addition to bento boxes. Ready in under 30 minutes, it’s ideal for a quick, wholesome meal. Perfect for those seeking a healthy, low-carb, and dairy-free option without compromising on taste.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Eggs
- 1 tablespoon Coconut aminos
- 1 teaspoon Honey
- 0.5 teaspoon Fish sauce
- 1 pinch Sea salt
- 1 teaspoon Coconut oil
Instructions
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.
Add coconut aminos, honey, fish sauce, and sea salt to the eggs. Whisk everything together until well incorporated.
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.
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.
Using a spatula or chopsticks, gently roll the cooked egg layer from one side of the pan to the other, forming a thin roll.
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.
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.
Repeat the process of adding a new layer and rolling until all the egg mixture has been used, creating a multilayered omelet.
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
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.9 g | 42% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1347 mg | 59% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 9.7 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 116 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 303 mg | 6% | |
*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.
