Whisk the eggs well in a bowl along with the salt and pepper.

Add the chopped carrots and green onions to the eggs, whisking again until mixed.

In a 10-inch non-stick pan, heat the oil over low heat.

Pour in one-third of the egg mixture, spreading it evenly across the pan.

Lift the edges of the omelette with a rice paddle or spatula as it begins to set, and carefully roll it towards the other side of the pan when it’s almost completely cooked but slightly runny on top.

Once you complete the first roll, gently pull the omelette to the opposite side of the pan and add another one-third of the egg mixture.

Tilt the pan to allow the egg mixture to fill any empty spaces around the omelette.

Repeat the rolling and adding process with the remaining egg mixture until all of it is used.

If needed, hold the omelette with a spatula to ensure it seals properly.

Allow the omelette to rest on a cool surface for a couple of minutes before cutting it into 6 to 8 pieces.

Trim off a small portion of the uneven tapered ends before serving.