It may seem difficult to carefully roll the egg, but I caught on very quickly. I used a combination of 2 spatulas and my fingers, but do whatever works best for you. Do not worry if the first time you roll the egg it tears a little, as you'll have several more layers of egg to hide your mistake.
I tried not to brown the egg purely for aesthetics. In fact, the slightly browned egg is a little sweet and tastes just as delicious.
Filing suggestions: left over strawberry filling from above recipe, (fake, vegetarian) crab meat with avocado, asparagus, cheese (to make an American-style omelet.)