Tamagoyaki (Rolled Omelette)

Use a whisk, beat 2 eggs until small bubbles float on the top.

Add a pinch of salt, fine chopped tomato (1 small tomato, skinless) and chopped 1 or 2 green onions, mix them well.

Heat 1 tbsp. of olive oil in the pan, keep low heat till the end. (A rectangular Tamagoyaki pan is best, but a round pan can work as well.)

Only pour half of the egg mixture at the side of pan. After the egg has set a little, gently roll into a log. Start to roll when the bottom of the egg has set and there is still liquid on top. If you let the egg cook too much, it will not stick as you roll the log. Now you have a log at one end of the pan. Pour the rest of egg mixture to cover the bottom of the pan, with the roll of egg at the end. After the new layer has set, roll the log back onto the the cooked egg and roll to the other end of the pan.

Transfer to the cutting board and cool for 3 minutes.

Here is the finished tamagoyaki. Slice with a sharp knife and enjoy. (If you just want even pieces, just leave off the ends.)

Although this is not the traditional Japanese tamagoyaki, it tasted so good with perfect combination of salty, sour and a slightly sweet flavors. But rolling the egg requires some practice, I didn't do a very good job. Hope you can do it better!