These are unsweetened rolled omelets for my husband.Cook over medium heat first, then cook for a while over low heat at the end.Once you add green onions, it takes a long time to cook through. Recipe by Donpintan

I adapted my mother's recipe to use shiro-dashi soy sauce. You can optionally add a little bit of regular soy sauce to taste.Cook the omelette over medium to low heat. There are two methods of starting a rolled omelette: the first is to have it gathered on one side from the start, while the other is to push the first batch of cooked egg to the edge of the pan. If you want the cross-sections to look pretty, have it rolled it up from the start.Adjust the amount of sugar to taste. Recipe by Yuuyuu0221

I often make this dish so I decided to make a recipe.Change the length of spinach and number of flips depending on a frying pan size.The first egg must be rolled on a cutting board. Even if the roll gets loose, you can push crab sticks or sausages in there, so do not worry. Recipe by Minami7

I've adapted an omelette my mother used to make for me to suit modern tastes. My mother used to make a usuyaki tamago (very thin omelette) and wrap ground meat and onion in it.I recommend using lean ground meat. I usually use Australian lean ground beef.If you stock some extra sautéed ground meat and onion you can make this omelette any time, so I've given amounts for making 1 omelette and for stocking some. For 1 omelette - amounts for stocking extras listed in ( ). Recipe by Cha-miru

It's a quick solution to lunch, dinner or as a side dish. The rolling takes some getting used to but it is easy if you use a good non-stick pan. The inside is a little on the soft side while the outside is cooked through. You can actually utilize whatever vegetable you have left in the fridge. For me, I had carrots and that was it. Try not to put too much in it, though; makes turning/rolling a REAL CHALLENGE. Apart from that, butter up and roll!

I often hear busy people complaining that they want to be able to eat a proper meal in the morning but don't have time, so I came up with this recipe. This omelet can be made quickly with ingredients already on hand and is full of volume. The rich aroma of the 100% pure sesame oil will increase your appetite!Make sure to drain the liquid from the can of tuna. If you leave too much tuna in it, the omelet won't wrap up very easily. Heat the frying pan well before pouring in the egg. If you cook the egg too much it will harden, so be careful! It's best to combine the onion and tuna in a bowl beforehand. Recipe by Kadoya-seiyu

I decided to make this for my kids' bento today. It's colorful and my kids love it.

I used to eat omelets after a day in high school. I would come home and cook with all types of stuff in on. Ranging from hamburger meat to stirfry vegetables. Everytime I eat an omelet I reminisce about those times. Good memories.

I don't like the bitterness of komatsuna spinach... I was inspired by "poohtomo-san"'s recipe Simple Green Vegetables with Egg White Thick Sauce.※ I changed the quantity of ingredients on November 2.The key to this recipe is the very soft omelet!Pour in the beaten eggs into a very hot frying pan and stir quickly 3 or 4 times. Once the edge of the omelet is set transfer onto the fried komatsuna spinach!The mild flavour of the soft omelet kills the bitterness of komasuna spinach. Your children will love this too! (I experienced this personally.) Recipe by Hichan

Enjoy this delicious thick rolled omelet!Since you will be able to adjust it somewhat later on, just lightly roll the omelet. In any case, don't cook it too much. If you add 1 tsp of mayonnaise to the ingredients, it will remain moist even after time has passed (this is apparently the trick they use in Japanese restaurants). Recipe by Cooking S Papa

I really like garlic chives so I wanted to make a filling, satisfying dish.Place the garlic chives when the egg omelet is still soft. It is easier to wrap the garlic chives.When you want to avoid garlic (like on weekdays) use mustard soy sauce or vinegar soy sauce instead.Soy sauce with chilli oil would be nice with this dish too. Recipe by Kuushinsai

I used to make this a lot 20 years ago. When I used to live overseas, Japanese people who visited us used to love this. This is an omelette full of memories.If you put in too much green onion, the omelette won't form properly. Recipe by Menayo