Korean Rolled Omelette (Gyeran Mari)

In a large bowl, whisk the eggs. Stir in the scallions, carrot, onion, salt, and pepper.

Warm a nonstick pan over low heat. Add 1/2 tablespoon oil, then wipe it around with a paper towel to coat the surface and remove excess.

Pour about one third of the egg mixture into the pan in a thin layer. Cook for 1–2 minutes until the edges set and the center is slightly moist but not runny. Tilt the pan; if the egg doesn’t flow, start rolling.

Using two spatulas or spoons, gently roll up the omelette. Slide the roll to the center, then pour a thin layer of egg into the empty side. Cook 1 to 2 minutes until just set and roll the omelette over it.

Repeat with the remaining egg mixture. When the roll is finished, lightly brown it on all sides for about 30 seconds until pale golden. Transfer to a board and let it rest for 2 minutes.

Slice and serve.