|Fish stock||1 Pinch, powdered|
|Soy sauce||1 Teaspoon|
Break the eggs into a large bowl and whisk.
Strain into a fresh bowl and whisk in the remaining ingredients till well incorporated.
Place a little oil in the base of the tamago pan and heat.
Add a small spoon full of egg mixture, just enough to cover the base of the pan, let it cook and fold it 3 times back to the base end of the pan.
When the omelette has been folded back to the base of the pan, add another spoon full of mixture into the pan and then unfold the omelette.
When the second layer has been cooked roll it back and pour the next spoon full.
Do this at least 5 times till the omelette fills at least 2/3 rd of the pan (by doing this you will have a rounded, rectangular, layered omelette).
Remove and cool.
Slice on to a plate and serve with side dishes.
Serving size: Complete recipe
Calories 1892 Calories from Fat 1027
% Daily Value*
Total Fat 114 g176%
Saturated Fat 32.9 g164.7%
Trans Fat 0 g
Cholesterol 4229.6 mg1409.9%
Sodium 1770.1 mg73.8%
Total Carbohydrates 93 g30.9%
Dietary Fiber 0.04 g0.16%
Sugars 90.4 g
Protein 126 g252.3%
Vitamin A 97.4% Vitamin C 0%
Calcium 53.2% Iron 102.3%
*Based on a 2000 Calorie diet