Tamagoyaki (Japanese Rolled Omelette)

Boosted with extra egg whites for a higher protein content, this traditional omelette offers a light and nutritious breakfast option prepared with minimal oil.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 4 large eggs · 286 kcal in the whole recipe
• 3 egg whites · 52 kcal in the whole recipe
• 1 tbsp low-sodium soy sauce · 9 kcal in the whole recipe
• 1 tsp sugar · 19 kcal in the whole recipe
• 2 tbsp vegetable broth · 2 kcal in the whole recipe
• 1 tsp canola oil (for greasing pan) · 45 kcal in the whole recipe
• 1 medium cucumber, sliced · 16 kcal in the whole recipe

Method

1. Whisk eggs, egg whites, low-sodium soy sauce, sugar, and vegetable broth gently in a bowl without creating too many bubbles.

   

2. Heat a non-stick pan over medium-low heat and lightly grease with canola oil.

   

3. Pour one-third of the egg mixture into the pan, spread evenly, and when half-set, roll it up gently to one side.

   

4. Pour the remaining egg mixture in two more stages, letting it run under the existing roll, rolling layer by layer.

   

5. Slice the finished rolled omelette and serve warm alongside fresh cucumber slices.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.