French Rolled Omelette
Cover the bottom of the frying pan with olive oil (about 1 1/2 TB for a pan 7 inches in diameter).
Heat oil over a brisk fire until it is on the verge of smoking.
Brown the ingredients and remove them to a plate.
If necessary to cover the surface of the pan, add more olive oil.
Pour in eggs beaten with salt.
Stir them quickly with a fork as if you intended to scramble them.
Cover the center third with the ingredients of the omelet, fold the two sides over the center, one by one, and slide the omelet upside down, onto a plate, ready to serve.
The omelet should be browned on the outside; slightly runny inside.serve with sauce.