Japanese Breakfast Egg Roll Up
The BEST Asian Low-Carb/Keto recipe for Japanese Breakfast Egg Roll Up. Enjoy this simple and delicious Japanese breakfast at only ~1g Net Carb/Serving. Step by step directions with pictures makes this recipe quick and easy.
Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes
- 2 Eggs Eggs
- 1 Stalk Green Onions
- 1/2 tsp Soy Sauce
- 1/2 tsp Swerve or Monkfruit
- 1 tbsp Kewpie Mayo
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.