As I was reading, I found a rather interesting technique for making l'omelette roulée:
Grasp the handle of the pan with both hands, thumbs on top, and immediately begin jerking the pan vigorously and roughly toward you at an eve, 20-degree angle over the heat, one jerk per second. It is the sharp pull of the pan toward you which throws the eggs against the far lip of the pan, then back over the bottom surface. You must have the courage to be rough or the eggs will not loosen themselves from the bottom of the pan. After several jerks, the eggs will begin to thicken.
Is it really just me? Are you thinking what I'm thinking? No? OK, maybe it's just me. I am easily amused. Sorry...
Anyway, when I finally managed to move myself from the sofa to the kitchen, I found a sad-looking leftover red onion in the fridge and a small piece of Mexican cheddar with bits of jalapeños and red pepper from last night's bean and cheese burrito. I sautéed the roughly diced red onions in some butter until translucent, letting the edges brown a bit. Then I added a little more butter, followed by a couple of eggs, salt and pepper, letting them settle until just starting to set before scattering the grated cheese. Working quickly, because I like my omelette slightly oozing, I folded the omelette gently with a spatula and it's time to eat.
It was so good or maybe I'm just greedy, I had to make myself another one. Who am I kidding.
Enjoy your weekend everyone.
Update: I did not upload a photo to go along with the post yesterday because I didn't think it's good enough. But since some of you asked for it, there you go :)