Prep time: 5 min
Cook time: 10 min
2-3 large eggs
1 tbsp chopped carrots
1 tbsp chopped onion
1 tbsp chopped green pepper
1 tbsp chopped green onion
1/2 tsp fine sea salt
1/4 cup shredded mozzarella cheese OR 1-2 cheese slices of your choice
Crack the eggs into a mixing bowl and add salt. Whisk until combined. Liquid without lumps is helpful in making egg roll successfully.
Add in your chopped vegetables until combined.
Lightly grease a frying pan with vegetable oil. Heat the frying pan on low heat and pour in 1/2 the egg mixture until it's 1/2 done. Before rolling the omelet, add the cheese and roll halfway from the right to the middle. Move the egg roll to the right edge of the pan. If there is not enough oil, lightly grease the pan each time you roll up. Add in 1/4 egg mixture to cover the left half of the pan. Cook this again, until 1/2 done. Continue to do this until there's no more mixture and roll it all the way up.
Transfer to a cutting board. When as egg roll is hot, it's easily broken, so let it cool before cutting. Slice into bite-size pieces and serve. Enjoy!