Japanese Keto Tamago Wraps with Spinach and Mushrooms

Japanese · 25 min · vegetarian, dairy-free, keto, low-carb

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Ingredients

• 8 large Eggs
• 2 cups Fresh spinach
• 1 cup Mushrooms (shiitake or button)
• 2 tbsp Soy sauce (or coconut aminos)
• 2 tbsp Olive oil
• to taste Salt
• to taste Black pepper

Method

1. Whisk 4 eggs with a pinch of salt and pepper. Heat a non-stick pan with 1 tbsp olive oil over medium heat. Pour in half of the eggs to make thin omelette layers. Cook until set, then slide onto a plate. Repeat with remaining eggs.
2. In the same pan, add 1 tbsp olive oil. Sauté sliced mushrooms until tender, then add spinach and cook until wilted. Season with a splash of soy sauce or coconut aminos.
3. Lay the cooked omelette flat on a cutting board. Spread the sautéed spinach and mushrooms evenly over the omelette.
4. Roll the omelette tightly to form a wrap. Slice into 1-inch pieces and serve immediately.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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