Cut carrot and spring onion into very small dice, no larger than 3 mm. Beat eggs with water and salt, then stir in the vegetables.

Ingredients

• 320 gEgg, whole, raw, fresh
• 100 gCarrots, raw
• 80 gOnions, spring or scallions (includes tops and bulb), raw
• 30 gBeverages, water, tap, drinking
• 4 gSalt, table
• 15 gOil, olive, salad or cooking
• 5 gSesame oil

Method

1. Cut carrot and spring onion into very small dice, no larger than 3 mm. Beat eggs with water and salt, then stir in the vegetables.
2. Have 30 g oil ready for the pan, oil a rectangular pan and heat to 150 °C. Pour in one third of the egg mixture; when the surface turns matte, after about 1 minute, fold the omelette over itself in thirds towards you.
3. Move the roll to the far end, oil the pan in front of it and pour in half the remaining mixture so it touches the roll. After 1 minute fold it over the new layer again; repeat with the rest. Fry the roll for 1 more minute on all sides until firm in the centre, then drizzle with sesame oil.