Egg Rolls with Cottage Cheese and Sesame

Prep your ingredients.

Toast the sesame seeds in a dry pan over medium heat until golden. Let them cool in the pan.

Crack two eggs into a small bowl, season with salt to taste, and whisk until smooth and uniform.

Heat your pan, lightly oil it, and pour in the egg mixture, spreading it thin and evenly across the surface like you would for a crêpe.

Turn the heat down low and cook until the surface sets, then very carefully flip it over and cook for another minute.

Gently slide the thin omelet onto a warm plate and repeat with the remaining eggs.

While the omelets are cooking, cut the cucumber lengthwise into strips, just like you would for sushi.

Lay the omelet on a bamboo mat (makisu) lined with plastic wrap, spread the cottage cheese down the center, lay half the cucumber strips on top, sprinkle with sesame and dill, then roll it up tightly.

Repeat with the other omelet.