Korean Rolled Omelette

Step 1: Crack eggs into a bowl and beat eggs lightly.

Step 2: Add salt and pepper to taste.

Step 3: Then gently stir in carrots and scallions.

Step 4: Heat a pan on medium heat

Step 5: Add cooking oil.

Step 6: You can use a paper towel to soak up excess oil and spread the oil evenly on the surface of the pan. Reduce the heat to low.

Step 7: Pour in half of the egg mixture into the pan and spread evenly.

Step 8: Let egg mixture cook until the top is set, but still slightly wet.

Step 9: Use a spatula and start rolling from one end towards the other.

Step 10: Each roll/fold should be about 1.5 inches in width. Keep folding until there's only 1 inch of the unrolled portion.

Step 11: Do not roll the egg completely

Step 12: As this end will connect the first pour of egg with the remaining egg mixture.

Step 13: Now use the spatula to pull the rolled portion to one edge of the pan in order to leave room for the remaining egg mixture.

Step 14: Add in the remaining egg mixture to the empty side of the pan so the wet egg mixture meets the cooked portion.

Step 15: When the second pour of egg is set on top, continue folding until the entire mixture is rolled neatly.

Step 16: Take another spatula and gently flip the omelette onto one of its shorter sides. This is to ensure the sides are fully cooked as well.

Step 17: Let stand for 30-45 seconds and flip to the other short side and sit for another 30-45 seconds.

Step 18: Take omelette off the heat and let sit for 5 minutes to slightly cool down.

Step 19: Slice into small rolls

Step 20: Squeeze a little ketchup over the roll.