Crack the eggs into a mixing bowl and add a pinch of salt and pepper. Whisk them vigorously until the mixture is well combined. Incorporate the finely chopped green onions and carrots.

In a non-stick frying pan, heat a small amount of vegetable oil over medium heat. Ensure the oil covers the surface evenly.

Pour a portion of the egg mixture into the pan, just enough to cover the bottom. Allow it to cook for about 1-2 minutes until the edges start to set, but the center is still slightly runny.

Gently use a spatula to roll the omelette from one end to the other. Once rolled, push the omelette to one side of the pan.

Add more oil if necessary, then pour another portion of the egg mixture into the pan, lifting the rolled omelette slightly to allow the uncooked egg to flow underneath. Cook for another 1-2 minutes and roll again to create layers.

Continue this process until all the egg mixture is used. Once fully cooked, remove the omelette from the pan and allow it to cool slightly before slicing it into pieces.

Garnish with additional chopped green onions if desired, and serve warm!