Ironically enough, we usually don’t have much time to make breakfast for ourselves. A typical recipe creation takes anywhere from 6-12 hours from start to finish so our mornings are very rushed to get started.
So for breakfast, we started making these very simple and delicious egg roll ups. At first, it was a very simple milk and salt base, but over the course of time, it developed into what we call our Japanese Breakfast Egg Roll Ups!
This recipe will take less than 10 minutes, is delicious and a great choice to add into your breakfast plan to save yourself those precious AM minutes!
This dish is low-carb/keto with ~1 carbs per serving and a perfect choice when you don’t have much time in the morning!
This recipe offers the taste of Japanese style eggs with a creamy semi-sweet mayo finish.
For this one, the special ingredients are Kewpie Mayo, Swerve/Monkfruit and Soy Sauce all which can both be picked up on Amazon or a local Asian supermarket. Note – we strongly recommend using Kewpie Mayo for this recipe, other Mayo like Hellman’s or Bestfood will not offer the same taste.
Now, let’s get started!
Prepping Time 1M
Cook Time 5M
Total Time 6M
Net Carb/Serv ~1g
Servings 1
Directions
1) Gather all the ingredients (Swerve/Monkfruit not pictured).
2) Finely chop green onions and set aside.
3) In a mixing bowl, crack eggs, mix in Soy Sauce and Swerve/Monkfruit. Combine well and set aside.
4) Heat a medium-sized skillet on medium-low heat and spray cooking oil. Directly after (no need to wait for medium-sized skillet to get up to temp), slowly pour egg mix into medium-sized skillet and cook for 2 minutes.
5) After 2 minutes, sprinkle green onions and cook for another 2-3 minutes until eggs are no longer runny.
6) Add squeeze of Kewpie Mayo to cover eggs. With a spatula or 2, carefully fold over one side to a form roll and continue rolling up the egg. Cut into 2 and transfer to serving plate.
Hope you enjoy these low-carb/keto Japanese Breakfast Egg Roll Ups!
If you are looking for other low-carb/keto ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!
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Japanese Breakfast Egg Roll Up
Ingredients
- 2 Eggs Eggs
- 1 Stalk Green Onions
- 1/2 tsp Soy Sauce
- 1/2 tsp Swerve or Monkfruit
- 1 tbsp Kewpie Mayo
Instructions
- Gather all the ingredients.
- Finely chop green onions and set aside.
- In a mixing bowl, crack eggs, mix in soy sauce and Swerve or Monkfruit. Combine well and set aside.
- Heat a medium-sized skillet on medium-low heat and spray cooking oil. Directly after (no need to wait for medium-sized skillet to get up to temp), slowly pour egg mix into medium-sized skillet and cook for 2 minutes.
- After 2 minutes, sprinkle green onions and cook for another 2-3 minutes until eggs are no longer runny.
- Add squeeze of Kewpie mayo to cover eggs. With a spatula or 2, carefully fold over one side to a form roll and continue rolling up the egg. Cut into 2 and transfer to serving plate.
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