Japanese Tamago Wraps with Spinach and Mushrooms (Keto Friendly)

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

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Ingredients

• 8 large Eggs
• 2 cups Fresh spinach
• 1 cup sliced Mushrooms (shiitake or button)
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Method

1. In a bowl, beat the eggs with a pinch of salt and pepper until well combined.
2. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
3. Add sliced mushrooms and cook until tender, about 3-4 minutes.
4. Add spinach to the skillet and cook until wilted, about 1-2 minutes. Remove the mixture from the skillet and set aside.
5. In the same skillet, pour half of the beaten eggs and cook until just set, about 2 minutes.
6. Spread half of the cooked spinach and mushroom mixture over the eggs, then carefully roll into a wrap or omelette shape.
7. Repeat with remaining eggs and filling to make a second wrap.
8. Slice each wrap into 2-3 pieces and serve warm.

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

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