3 large eggs
½ ts salt (1/4 tsp for a less salty roll)
a pinch of sugar
½ chopped medium size onion (1/4 onion makes the omelette easier to roll)
Crack eggs into bowl. Add salt, sugar, ground pepper and onion. Mix. Heat up a non-stick frying pan (we tried cast iron but non stick worked better) over medium heat and add a couple teaspoons of vegetable oil. Pour 1/3 of the egg mixture on the pan and spread it thinly by tilting the pan. When it’s cooked, lift the left side edge of the omelette and roll it with a spatula from left to right. Push roll to the left and add more egg, spread it, cook it and flip (see video). Repeat this until the egg mixture runs out. When the omelette cools down, cut it into bite size pieces.
Basically, make an omelette and roll it up. The tricky part is getting it into the rectangular shape but the video on the website helps. Our student was really happy with the egg roll and claimed that they turned out better than her mom's!