Gather all your ingredients. Wash and finely chop the green onions and carrots. Set them aside.

In a mixing bowl, crack the four eggs and add a pinch of salt and pepper. Whisk the eggs thoroughly until they are well combined and slightly frothy.

Place a non-stick frying pan over medium heat and add a light drizzle of vegetable oil. Let it heat up until a drop of egg sizzles.

Pour a quarter of your egg mixture into the pan and tilt it to evenly cover the base. Cook for about 30 seconds until edges start to set, but center remains slightly runny.

Sprinkle chopped green onions and carrots over the egg.

Use a spatula to carefully start rolling the omelette from one side to the other. Aim for a tight roll and push it to the side of the pan.

Add another quarter of the egg mixture, lifting the rolled omelette to let the uncooked eggs flow underneath. Once cooked, roll again, integrating the previous roll into the new layer. Repeat until all egg is used.

Remove the omelette and place on a cutting board. Allow to cool slightly before slicing into bite-sized pieces.