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Spinach Tamagoyaki (Spinach stuffed omelette) Recipe

   
 

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     Spinach Tamagoyaki (Spinach stuffed omelette)

Category   Breakfast - Brunch
Sub Category   None

Ingredients
500g / about 1 lb 2 oz (1 large bunch fresh spinach, washed,
1 small onion
1/2 garlic clove
5 large eggs
1/2 teaspoon salt
black pepper
1 teaspoon soy sauce
pinch sugar
1 tablespoon coconutoil, divided
 

Instructions
If you are using fresh spinach, make sure all the dirt has been washed off. Bring a large pot of water to a boil, and when the water is boiling hard put in the spinach. Cook for 1-3 minutes (baby leaves should only require a minute; mature leaves will take a couple of minutes longer) then drain. Rinse in cold water until the leaves are cool. Take handfuls of the leaves and squeeze them out very well. Cut up the squeeze out spinach roughly into chunks. If there’s any moisture left around them, squeeze out well again If you’re using frozen spinach, defrost and squeeze out any excess moisture very well. Finely chop the onion and garlic.
Heat up a large frying pan with 1/2 tablespoon oil. Sauté the onion until translucent, then add the garlic and sauté until it’s just turning a very light brown. Add the spinach and sauté for a couple of minutes. Season with salt and black pepper. Remove the spinach from the pan. Beat the eggs with soy sauce, black pepper and pinch of sugar. Put the rest of the oil in the pan and spread it around the surface. Turn the heat up to high. Pour in a bit more than 1/2 of the egg mixture, and let it cook until the bottom is just starting to firm up. Spread the cooked spinach mixture on top, and add the rest of the egg mixture. When the bottom has firmed up, carefully flip the omelette over - you may need two spatulas for this. Lower the heat, and cook for another 2-3 minutes until the other side is cooked. Let cool completely, cut into bite size portions and pack into your bento. Leftovers can be stores in the refrigerator for 2- 3 days.


Originally Submitted
4/4/2013





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