Japanese Keto Tamago Wraps with Spinach and Mushrooms
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 25 min · vegetarian, dairy-free, keto, low-carb
250 cal
18g protein
4g carbs
18g fat
per serving · estimated
Ingredients
- 4 large Eggs
- 1 cup Fresh spinach
- 1/2 cup Mushrooms (shiitake or button)
- 1 tbsp Soy sauce (or coconut aminos)
- 1 tbsp Olive oil
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- 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.
- 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.
- Lay the cooked omelette flat on a cutting board. Spread the sautéed spinach and mushrooms evenly over the omelette.
- 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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