Gyeran-mari (Korean rolled omelet)

Crack eggs into a bowl and mix well with salt and pepper.

Add the green onions & carrots into the bowl and mix again.

Heat a 10-inch non-stick pan with oil on low heat. Add 1/3 of the egg mixture and spread around the pan evenly. Lift the edges all the way around with a rice paddle or spatula and begin to roll when the top is almost but not fully set. It should be rolled into a rectangular shape, 2 to 3 inches in width.

When you get to the last roll, gently pull the omelet to the other side of the pan and add another 1/3 of the egg mixture.

For aesthetic purposes only: if using a round pan, tilt the pan on both ends of the omelet so that the egg fills in the empty pockets. If using a square pan, you do not need to do this step.

Roll and gently pull back the omelet again, then add the remaining 1/3 of egg mixture and repeat.

Rest on a cool surface for a couple minutes, then cut into 6 to 8 pieces.

Serve hot or cold as a side or main dish.