Rolled Eggs

I was a picky eater as a child (to which I'm sure my mom will agree) and I did not experience anything outside of scrambled eggs or rolled eggs until I was married. That includes omelettes or fried eggs. Rolled eggs were my favorite. Anyway, I don't know where my mom came up with this, but it's still one of my favorite ways to eat eggs. And now my kids like it too.

Ingredients
1 Egg
butter
Salt
Pepper
Parmesan cheese

Scramble egg in a bowl. While scrambling, heat small skillet over medium heat and add about 1 tbsp butter, or enough to evenly coat the bottom of the pan. When all melted, add the egg. Roll pan to ensure egg coats the bottom. Sprinkle egg with salt and pepper. When the bottom is cooked and the top isn’t too jiggly, flip over. Cook the other side until golden brown. Remove to plate, sprinkle inside with parmesan cheese and then fold. Serve while warm.

It's basically a plain omelette. For me, the butter and parmesan cheese add a lot of the flavor. Most of it, I guess, since there really isn't much else to it. The skillet I use is not the larger size, but a small one. I have one from my parents house. I don't know if most people have small ones. If you only have a large skillet, I'd scramble at least 2 eggs versus one. You don't want it too thick, like an omelette, but not as thin as a crepe.