- In a bowl, crack and whisk eggs with a fork. Mix in a pinch of salt, sliced spring onions and chopped carrots.
- In a frying pan or skillet, spread 1 tsp oil evenly and heat over medium-high heat. When the pan feels hot enough, turn heat down to low. Give the egg mixture a stir before adding to the pan. Add ½ of the egg mixture and swirl the pan to coat evenly.
- Using a spatula, gently lift one end of the egg and fold it over by 3cm. Lift the folded side and continue folding over until the omelette forms a log. Set aside to cool, and repeat with the rest of the egg mixture.
- When omelette is cool to touch, slice them into3-4cm thick pieces.