Korean Rolled Omelette

Peel the carrot and cut it into very small cubes. Finely chop the spring onion stalk.

Then, whisk the eggs in a large bowl, add the chopped carrot, spring onion, and salt, and mix.

Now, heat ½ tablespoon of rapeseed oil in a small pan over medium heat. Then reduce the heat to low to medium, pour ⅓ of the egg mixture into the pan, spread the mixture over the entire surface of the pan as if preparing pancakes, and let the eggs set. After 1–1.5 minutes of heating, the bottom of the mixture should be whitish and the top still slightly liquid. At this point, partially roll up the omelette – ⅓ of the omelette should remain unrolled. It will be easiest to roll it using 2 spatulas or wooden spoons.