Sweet egg omelete (tamago yaki)

Going with the recent Japanese theme, here is a recipe for tamago yaki, or rolled egg omlette. Most have probably seen and tasted these sweet egg slices on top of sushi rice or in sushi rolls.

You can use these egg slices in sushi, fried rice, sandwiches, salads, anything!

Ingredients

(makes about 8-10 1cm thick slices)

1/2 cup eggbeaters

2tbs unsweetened almond breeze milk (or soy/cow milk)

2 ts soysauce

1 tbs splenda (i like it sweeter)

1 ts dashi (fish stock) powder

pinch of salt

optional : handful of shredded dry seaweed

optional: 1 ts of japanese flavoured seasoning sprinkles (furikake)

Method:

1. Stir all ingredients in a bowl

plus

2. Heat a small flying pan on medium and spray with cooking spray

3. Pour about 1/2 the mixture into the pan, swirl to coat

4. Lightly scramble and continue swirling so coat the pan again

5. When bottom is slightly brown and top is still fluid, fold 2 sides of the egg omelete in.

6. Roll the egg omelete as you would a burrito

7. Pour the rest of the egg mixture into the pan, again lightly scramble and swirl

8. Before the top sets, wrap the new egg layer around the old one, again making a burrito shape

9. transfer to a sushi mat lined with saran wrap

10. Press omlete into a rectangular prism shape

11. Leave something heavy on it and let it set while it cools

12. Cut into slices

Notes:

-if you don't sushi mat, be innovative and just wrap w/ plastic wrap, parchment paper etc., and press on it with something heavy

-I like things salty and sweet so please season to your own tastes

- don't worry if your omelete doesn't look good in the pan, it will come together when you press it on the sushi mat

Approximate Nutritionals

for whole recipe:

Calories: 125kcal

Fat: 1g