Korean Rolled Omelette (Gyeran-mari)

Peel the carrot and cut it into very small cubes. Finely slice the spring onion.

In a bowl, beat the eggs, add the chopped carrot, spring onion, and salt, then mix thoroughly.

In a small pan, heat half of the rapeseed oil over medium heat. Lower the heat and pour one-third of the egg mixture into the pan. Spread it evenly, like a pancake. When the bottom has set but the top is still slightly soft, start rolling up the omelette, but leave the last third free. Use two spatulas for easier shaping.