For a rolled omelette with fillings, spread a thin layer of beaten egg onto a greased, hot skillet. Place cheese or chopped vegetables on the egg layer, then push it into a roll with a spatula, then keep it on the side of your pan. Pour egg mixture into the pan to create another thin layer, top it or leave it plain, then roll the first egg-roll into it with your spatula. After two-to-four layers have been rolled together, tip the omelette onto a plate. If desired, place a paper towel on a sushi-mat and lay your rolled omelette on top of it, then do the traditional sushi-rolling procedure to form a tighter roll than the one pictured here. My fillings for this rolled omelette are crumbled feta cheese, finely-chopped red onion, and dried parsley.
©M-J de Mesterton 2018