Breakfast
Honey vinegar miso tamagoyaki
Rolled omelet with honey and white miso instead of sugar. Good in bento boxes or for breakfast.
PrepPr5 minCookCk8 minTotalTot13 minServesSrv2Ca:PCa:P1:3.5
Ingredients
Honey vinegar miso
- 1 Tbsp white miso
- 1/2 Tbsp honey
- 1/2 Tbsp vinegar
- Pinch of unrefined salt
- Dash of ginger juice (Optional)
Omelet
- 2 eggs
- 1 tsp coconut oil
Directions
Honey vinegar miso
- Whisk miso, honey, vinegar, and salt until smooth. Warm 10 seconds in a microwave if needed.
- Stir in ginger juice if using.
Omelet
- Beat eggs until no streaks of white remain. Whisk in the honey vinegar miso.
- Strain through a fine sieve if you want a smoother roll (Optional).
- Heat coconut oil in a small nonstick pan over medium-low.
- Pour in half the egg mixture. Stir once as it sets, then push the cooked egg to one side.
- Add the remaining egg. Roll into a log and shape with the spatula.
- Slice and serve warm or chilled.
Contribution
CookpadNutrition Facts
Per serving (1 of 2). Does not change when you scale ingredients.
- Calories 124.95
- Total Fat 15.7g
- Saturated Fat 7.3g
- Polyunsaturated Fat 1.8g
- Monounsaturated Fat 3.6g
- Cholesterol 411 mg
- Sodium 682.7 mg
- Carbohydrate 12.2g
- Sugar 7.2g
- Protein 14.2g
- Calcium 58.9 mg
- Phosphorus 208.9 mg
- Ca:P ratio 1:3.5
- Vitamin A 180 mcg
- B1 (Thiamin) 0.1 mg
- B2 (Riboflavin) 0.4 mg
- B6 0.1 mg
- Folate 71 mcg
- B12 1 mcg
- Zinc 1.2 mg
- Selenium 31.1 mcg
