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.
- 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 preheat), slowly pour egg mix into medium-sized skillet and sprinkle in chopped green onions. Cook for 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.
Calories: 801kcal | Carbohydrates: 5g | Protein: 62g | Fat: 56g | Saturated Fat: 17g | Cholesterol: 1828mg | Sodium: 960mg | Potassium: 671mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2744IU | Vitamin C: 2mg | Calcium: 272mg | Iron: 9mg