In a mixing bowl, crack 4 medium eggs and add a pinch of salt and pepper. Whisk for 1-2 minutes until frothy and well combined.

Fold in finely chopped green onions and grated carrots. Whisk gently to evenly distribute.

Heat a non-stick frying pan over low to medium heat and add 1 tablespoon of neutral oil.

Pour one-third of the egg mixture into the pan. Cook for 2-3 minutes until edges begin to set.

Using a spatula, carefully lift one edge and start rolling towards the opposite side.

Pour another one-third of the remaining egg mixture into the pan. Cook until new layer's edges start to set.

As edges are set but the top remains slightly runny, use a spatula to roll the existing omelette towards the new layer.

Cook the last layer for about 3 minutes until fully set.

Let cool slightly for 2 minutes, then slice into 6-8 pieces.