Directions

To Prep

1. Crack eggs into a mixing bowl and add in milk and salt. Whisk until evenly mixed.
2. Sieve to remove lumps.
3. Mix in carrot, onion, spring onion, and pepper.

To Cook

1. Heat oil in a fry pan on low, pour in ½ egg mixture and cook until half done.
2. Roll the omelette half way from the right to the middle. Lightly grease the pan if it is too dry and move the egg roll to the right edge.
3. Add in ½ of the remaining egg mixture to cover the left half of the pan and cook until half done.
4. Roll half way up from the right to the middle, grease the pan and move the egg roll to the right side of the pan.
5. Add in the remaining egg mixture and cook until half done. And finally roll all the way up.
6. Transfer to a cutting board and let cool.
7. Drizzle tomato sauce, mayonnaise and sprinkle parsley flakes on top. Slice into bite-size pieces and serve.

Tips

1. The egg roll breaks easily when it is hot, so let cool before cutting.