Egg Roll Omelette

In a small bowl, whisk eggs until mostly smooth. Season to taste with salt.

Heat a 10-inch cast iron skillet over medium-low heat. Add about 2 teaspoons of avocado oil.

Pour half of the beaten eggs into the preheated skillet to cover the bottom. Once the eggs begin to set a bit, sprinkle the green onion and carrot on top. Cook until eggs are nearly set. Fold one end of the omelette over itself twice. Scooch the whole omelette down to make room for more eggs.

Pour half of the remaining eggs into the other end of the pan. When the eggs are again almost set, fold the omelette over twice and scooch it over. Repeat with remaining eggs. Roll the entire omelette up.

Remove to a plate. Allow to cool for 5 minutes. Slice and enjoy.

Recipe from Korean Bapsang.