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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You can add this Spinach Tamagoyaki (Spinach stuffed omelette) recipe to your own private DesktopCookbook.