Ingredients

• 6 Eggs
• Sea Salt & Black Pepper (to taste)
• 2 stalks Green Onion (sliced)
• 1/2 Carrot (finely chopped)
• 1 1/2 tsps Avocado Oil

Instructions

1. In a small bowl, whisk the eggs with salt and pepper. Add the green onion and carrot and stir to combine.
2. Heat a medium sized skillet over medium heat and add the oil. Once warm, add about half of the egg mixture (just enough for a thin layer) and swirl to cover the base of the skillet. Let it cook until the top is almost just set, but still a little wet. Reduce the heat to low.
3. Use a spatula to lift one end of the egg and fold it over until about halfway through the omelette. Increase the heat to medium, and carefully pull the omelette back to the halfway point of your pan. Pour more of the egg mixture to cover the open spot where you just pulled the omelette from (do not pour the egg mixture on the part of the pan beyond the rolled part). Reduce the heat to low and cook for one to two minutes more.
4. Repeat the same process, folding the omelette over again and pour more of the egg mixture until the egg mixture is finished. Once it is fully rolled, let it sit on low heat for three to four minutes to finish cooking through. Remove from the skillet and let cool slightly before slicing. Enjoy!

Hints & Tips

Leftovers
Refrigerate in an airtight container for up to two days.

Serving Size
One serving is equal to about six small pieces of sliced omelette.

Additional Toppings
Add chopped cooked ham to the omelette.