Ingredients
| medium eggs |
5
|
| green onion, chopped |
1
|
| carrot, chopped or grated |
2 Tbsp
|
| salt |
1/4 tsp
|
| black or white pepper |
1/8 tsp
|
| neutral oil |
1 tsp
|
Directions
- CRACK eggs into a bowl and MIX well with salt and pepper.
- ADD the green onions & carrots into the bowl and MIX again.
- HEAT a 10-inch non-stick pan with oil on low heat. ADD 1/3 of the egg mixture and SPREAD around the pan evenly. LIFT the edges all the way around with a rice paddle or spatula and begin to ROLL when the top is almost but not fully set. It should be rolled into a rectangular shape, 2 to 3 inches in width.
- When you get to the last roll, gently PULL the omelet to the other side of the pan and ADD another 1/3 of the egg mixture.
For aesthetic purposes only: If using a round pan, TILT the pan on both ends of the omelet so that the egg fills in the empty pockets. If using a square pan, you do not need to do this step.
- ROLL and gently PULL back the omelet again, then ADD the remaining 1/3 of egg mixture and REPEAT.
- REST on a cool surface for a couple minutes, then CUT into 6 to 8 pieces.
- SERVE hot or cold as a side or main dish.