Spinach Tamagoyaki

2 egg whites
1.5 tsp soy sauce
.5 tsp sugar
.5 T canola oil
Small handful of fresh spinach leaves (about 10 small leaves or 6 large leaves)

* The trick to cooking this or other omelettes is to use a very hot pan and cook the egg quickly. Cooking it slowly over low heat will result in a chewy egg with "skin."
* Test the pan's heat before cooking your egg! Throw a few drops of water or egg mixture into the pan. If it sizzles right away, your pan is hot enough to cook with.

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