The Healthiest Breakfast in the World!
In a small pan, heat water - add salt to taste (~ 2 pinches).
When water comes to a boil, turn down heat to a gentle boil.
Add oatmeal, cover pan, boil for 5 minutes and strain. Spread out oatmeal on a cutting board and let it sit out so it loses moisture.
Chop almonds into small chunks.
Rinse your blueberries and dry them with a towel like a baby's bottom after bath time.
Crack eggs into a small bowl, gently beat them with a fork, and add salt and maple syrup. (Say thank you to chickens and each egg. - Marie Kondo)
Turn on a small stove burner to low heat.
Using long cooking chopsticks and a piece of paper towel, coat pan with coconut oil. (Watch tamagoyaki cooking basics here.)
With a fork or chopsticks, put a small amount of egg on the pan. If it sizzles, the pan is hot enough.
Pour enough egg into pan to make a thin layer. Tilt the pan back and forth and side to side so the egg coats the entire bottom.
Once the layer of egg is half cooked, add fillings on top of one third of the layer of egg (in this order: almonds, oatmeal, cinnamon, and blueberries). See photo above.
With a spatula, roll up the tamagoyaki towards you to carefully wrap the fillings inside like a burrrrito.
Once completely rolled up, nudge the roll to the far side of the pan, away from you.
Repeat the process from step 2- recoat the pan with coconut oil, add egg, and roll. Continue this process until you run out of egg mixture. Tip- When adding second or third layers of egg, gently lift the tamagoyaki with cooking chopsticks so the raw eggs can slide underneath the entire roll and coat the entire pan.
*inspired by a very sweet person I work with...(Thank you for the bottle of syrup!!) Did you guess she’s from Canada?