Whole30 Tamagoyaki
Elevate your breakfast or snack game with this Whole30 Tamagoyaki, a delightful twist on the traditional Japanese rolled omelet. Made with Whole30-compliant ingredients like coconut aminos, unsweetened full-fat coconut milk, and olive or avocado oil, this recipe delivers a perfectly tender and savory treat that's as healthy as it is delicious. The step-by-step rolling technique creates beautifully layered slices, making it a visual and culinary delight. Ready in just 15 minutes, it’s ideal for meal prep or a quick Whole30-friendly addition to your bento box. Serve it warm or at room temperature alongside your favorite compliant vegetables for a wholesome, protein-packed dish that's sure to impress!
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Recipe Information
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)
Instructions
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.
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.
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.
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.
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.
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.
Repeat this process until all of the egg mixture is used, layering and rolling each time to create a thick omelet roll.
Transfer the tamagoyaki to a cutting board and let it cool slightly. Use a sharp knife to slice it into even pieces.
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
Calories |
377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1146 mg | 50% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 4.2 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 114 mg | 9% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 315 mg | 7% | |
*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.
