Heat a frying pan (24 cm diameter) with 0.5 tablespoons of vegetable oil. Beat the egg with salt. Pour the egg into the pan, swaying it from side to side so that the egg spills over the entire surface of the pan. Fry the pancakes until browned on both sides. Repeat the procedure with another egg, using the remaining oil.
Chop the cheese. Put the cheese in the middle of each pancake. Wrap the pancake in an envelope and, a little, brown on one side and the other - during this time, the cheese will melt.
