Spinach Tamagoyaki
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 egg whites1.5 tsp soy sauce.5 tsp sugar.5 T canola oilSmall handful of fresh spinach leaves (about 10 small leaves or 6 large leaves)
1. Blanch spinach in boiling water 30 seconds. Remove from water and place in a bowl of ice water until cool (about 2 to 3 minutes). Remove spinach from ice water and remove excess water by squeezing between a paper towel. Place on a plate, shape into a long cylinder, add 1 tsp of soy sauce and squeeze to remove excess sauce. Set aside.
2. Beat together egg whites, sugar, and.5 tsp of soy sauce in a bowl.
3. Heat a 10-12" nonstick frying pan, wok or tamago pan on medium high heat. Add canola oil and use a small paper towel wad to spread the oil evenly.
4. When pan is very hot, add egg to the pan. Make sure it evenly coats the bottom and cook for approximately 45 seconds. Add the spinach at one end of the egg and begin carefully folding or rolling the egg over itself to cover the spinach. This should look something like an enchilada. Remove from heat and place on a plate to cool.
5. When cool, cut the tamagoyaki in 4 to 6 slices. You may serve it with rice if desired.
Serving Size: Serves 1, up to 6 segments
2. Beat together egg whites, sugar, and.5 tsp of soy sauce in a bowl.
3. Heat a 10-12" nonstick frying pan, wok or tamago pan on medium high heat. Add canola oil and use a small paper towel wad to spread the oil evenly.
4. When pan is very hot, add egg to the pan. Make sure it evenly coats the bottom and cook for approximately 45 seconds. Add the spinach at one end of the egg and begin carefully folding or rolling the egg over itself to cover the spinach. This should look something like an enchilada. Remove from heat and place on a plate to cool.
5. When cool, cut the tamagoyaki in 4 to 6 slices. You may serve it with rice if desired.
Serving Size: Serves 1, up to 6 segments
Nutritional Info Amount Per Serving
- Calories: 118.6
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 589.6 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 1.1 g
- Protein: 9.8 g
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