Whisk the eggs gently, making sure not to incorporate too much air.
Strain the whisked eggs in a measuring cup.
Heat the oil in a non-stick frying pan, then reduce the heat to low.
Add a fifth of the quantity of beaten eggs into the pan. Once the egg mixture begins to set, start rolling it gently, by pushing it towards the edge of the pan.
Continue by adding more of the egg mixture to the pan, and keep rolling it as it begins to set.
As you add more egg and roll it up each time, the egg roll will start getting larger and easier to add new layers. Keep adding the egg in new layers until all the egg mixture has been used.
To serve, sprinkle Maldon salt on the hot omelette.