Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.
Thinly slice the green onions.
Finely chop the carrots.
Finely chop the onion.
Crack 4 to 6 eggs into a container and beat them well.
Add the chopped vegetables, salt, sugar, and pepper to the beaten eggs and mix everything together.
Add oil to a non-stick pan over low heat and use a paper towel to spread it evenly.
Pour about a third of the egg mixture into the pan, tilt to spread evenly, and cook for about 30 seconds until the bottom is set.
Using two spoons, gently start rolling the egg from one side to the other.
Move the rolled egg to the side, coat the empty space with oil, pour another third of the egg mixture, and cook for 30 seconds.
Roll the existing omelet over the new layer and repeat the process with the remaining egg mixture.
Once fully rolled, lightly sear each side of the omelet for about 30 seconds until light golden brown.
Transfer the rolled omelet to a cutting board, let it rest for 2 minutes, then slice it into bite-sized pieces and serve.
