Cheese egg roll

I love to cook eggs because they are quick to cook and tasty. The usual methods preferred are omelette and steamed egg. Came across this very useful video tutorial on youtube teaching how to make egg rolls using a saucepan and I am addicted to doing it! Tamagoyaki - Eugenie Kitchen The instructions are very clear and easy. But sometimes I just don't have the time to chop the vegetables to make a pretty egg roll so I would make a simple one like cheese egg roll below. It does not take much time and I can multi task a little while the egg is being cooked. Love it!

Ingredients
2 Eggs
1 Slice of cheese
Salt
Pepper
1 Tbsp Water
Spring onions (chopped)

Recipe
1. Crack 2 eggs into a bowl and add 1 tablespoon of water. Season with a little bit of salt and pepper.
2. Oil the saucepan and turn on to medium heat. When the pan is hot, pour the egg evenly and let it cook.
3. When you see the surface is starting to dry, sprinkle some spring onions.
4. Tear the cheese into small pieces and spread them around the surface.(Not too near the edge)
5. Once the egg is almost 90% dry, use the spatula to flip about 1/4 and fold inwards. Let it cook for a little while before proceeding to do another fold.
6. Note it can get a bit messy when the cheese oozes out. Try to be as gentle as possible.
7. When the egg is fully folded, bring the pan near to the plate and let it slide out on the plate. Serve hot!

*You can do it with 3 eggs and it should be easier to fold. I used 2 because my husband and I already had eggs for breakfast! Lol need to watch our egg intake...

Controlling and getting the heat right is the key to getting nice egg rolls. Trial and error on your stove to get the best results!