Omelet "Japanese style"

Beat eggs with a whisk

Now add the mayonnaise

The proportions are as follows: for one egg - 1 tablespoon of mayonnaise

There is no need to salt the mass

We knock everything down again until a homogeneous liquid mass is formed

Chop the tomatoes and place them on a plate along with the meat and herbs.

We put the pan on a small fire, heat it up with the addition of a small amount of vegetable oil.

Pour some liquid omelet into the pan, as if we were frying pancakes and quickly spread the mass over the entire area of the pan.

The thinner the pancake is, the better.

Fry a little on one side.

Enough 20-30 seconds with a properly heated pan

Now we begin to roll the resulting pancake. The resulting "roll" is shifted to the edge of the pan.

Pour in the next portion of the liquid omelet, spreading the mass over the pan so that it drips slightly under the roll.

We start the roll-up procedure again

Continue until the mass runs out

Bon Appetit!