Ingredients:
- 4 eggs
- 1 tablespoon sugar (or your favorite sweetener)
- 1/2 tablespoon raw coconut aminos
- coconut oil
Directions
- Whisk eggs, sugar, and coconut aminos together.
- Get pan hot over medium heat and add a small amount of oil to the pan (use a towel or napkin to make sure it coats the pan well)
- Pour enough egg int he pan to cover the bottom, but no more. Swirl the egg around and jab at it so that the egg doesn't bubble up.
- Using your spatula, grab the edge of the omelette and flip it over a little bit (maybe an inch of so, see the video for more explanation) while the middle of the omelette is still runny.
- Keep flipping until you're made the roll.
- Take it out of the pan and put onto a baking sheet or plate.
- Once they are all done, put them in the oven at 200 degrees for about 15 minutes. In Japan the eggs remain raw because it is safe to do it, but in America our eggs are--frankly--awful and you cannot eat them raw.
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