Gyeran Mari (Korean Rolled Omelette)

Whisk eggs well with salt and pepper.

Add the carrots & green onions and whisk 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.

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

Tilt the pan on both ends of the omelette so that the egg fills in the empty pockets. Because we are using a round pan, the ends taper off making it uneven. If you have a square pan, you do not need to do this.

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

Try not to let your omelette end on one of the short sides. But if you do, just use a spatula and your hand to hold it on the pan to seal your omelette properly.

Rest on a cool surface for a couple minutes, then cut into 6 to 8 pieces. If you tilted your pan when adding egg mixture, you should only have to cut off a tiny bit of the tapered ends to make everything else even. I usually eat those right away for tasting.

Serve or cool completely before storing.