My PCOS Kitchen - Japanese Rolled Omelette - Egg omelettes rolled in delicious creamy goat cheese, asparagus and mushrooms!
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5 from 1 vote

Japanese Rolled Omelette

A gluten, soy, and sugar-free alternative to the popular Japanese rolled omelette!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 294kcal
Author Mira

Ingredients

Mushroom and Goat Cheese Omelette

Asparagus and Bacon Omelette

Instructions

For the mushroom and goat omelette

  • Thinly slice the mushrooms and mince the parsley stem.
  • In a large bowl, crack the eggs open and add the coconut aminos and stevia. Mix well with a whisk. This egg batter makes 2 omelettes.
  • Heat a tsp of ghee on medium-low heat into your pan and spread it around.
  • Add 1/6 of the eggs into the pan and make sure all areas are covered. While the omelette is cooking, add 1/2 your mushroom slices all around. Once you can't see any runny egg on the surface of the omelette, you'll want to flip it. Using a silicone spatula, carefully roll the omelette around 2 times to one side of the pan.
  • Add another 1/6 of the egg mixture to the pan. Carefully lift the omelette and make sure that the newly added egg mixture flows under the omelette so that each "layer" stick to each other. While the new layer is cooking, rapidly add 1/2 your goat cheese and parsley. When the egg is done, roll again.
  • Repeat this step with the last 1/6, but don't add any ingredients. Roll your omelette completely and place on a mat to cool down.
  • Repeat entire process with 2nd batch of the omelette.

For the Asparagus and Bacon Omelette

  • Cut the stems off the asparagus.
  • In a large pan, cook the bacon and asparagus for 5 minutes on medium heat. The oil from the bacon will help cook the asparagus.
  • Mince the bacon into bits. Cut the asparagus stems into 2.
  • In a large bowl, crack the eggs open and add the coconut aminos and stevia. Mix well with a whisk. This egg batter makes 2 omelettes.
  • Heat a tsp of ghee on medium-low heat into your pan and spread it around.
  • Add 1/6 of the eggs into the pan and make sure all areas are covered. While the omelette is cooking, add 1/2 your bacon bits. Once you can't see any runny egg on the surface of the omelette, you'll want to flip it. Using a silicone spatula, carefully roll the omelette around 2 times to one side of the pan.
  • Add another 1/6 of the egg mixture to the pan. Carefully lift the omelette and make sure that the newly added egg mixture flows under the omelette so that each "layer" stick to each other. While the new layer is cooking, rapidly add 1/2 your asparagus. When the egg is done, roll again.
  • Repeat this step with the last 1/6, but don't add any ingredients. Roll your omelette completely and place on a mat to cool down.
  • Repeat entire process with 2nd batch of the omelette.

Nutrition

Serving: 1serving | Calories: 294kcal | Carbohydrates: 3.24g | Protein: 17.93g | Fat: 22.54g | Saturated Fat: 8.68g | Cholesterol: 254mg | Sodium: 933mg | Fiber: 2g | Sugar: 0.84g | NET CARBS: 1.24g