Whisk Eggs: In a bowl, whisk the eggs thoroughly with salt and pepper until smooth.
Add Vegetables: Stir in chopped green onion and carrot, mixing evenly.
Cook First Layer: Heat a 10-inch non-stick pan over low heat and add oil. Pour in 1/3 of the egg mixture, spreading it evenly. When the top is almost set, gently lift the edges and begin rolling the omelette.
Add More Egg: Once rolled, push the omelette to one side of the pan. Pour in another 1/3 of the egg mixture. Tilt the pan to fill any gaps.
Roll Again: When slightly set, roll the omelette over the new layer.
Final Layer: Repeat with the remaining egg mixture, rolling again to form a thick layered omelette.
Shape & Seal: Ensure the omelette is evenly shaped and sealed, adjusting gently with a spatula if needed.
Rest & Slice: Let the omelette rest for a few minutes, then slice into 6–8 even pieces. Trim edges if needed.
Serve: Serve warm or let cool completely for meal prep or lunchboxes.