Mozzarella-Blanket Korean Egg Roll (3)

Beat eggs and salt; strain for a smoother texture if desired.

Spread one-third of the eggs in a lightly oiled pan over medium-low heat.

When partially set, roll from one end; add the remaining egg in batches and repeat.

Cook the omelet fully through and transfer to a plate.

Melt mozzarella over low heat, lift it over the omelet and cool briefly before serving.