Add the chopped carrots and green onions and whisk again to combine.

Heat a 10 inch non-stick pan with oil on low heat.

Add 1/3 of the egg mixture and spread around the pan evenly.

Lift the edges and begin to roll when the top is almost but not fully set (still slightly wet).

Push the roll to one side. Add another 1/3 of the egg mixture to the empty space.

Tilt the pan so the new egg connects with the cooked roll. Roll again once set.

Repeat with the remaining egg mixture.

Rest on a cool surface for a couple of minutes to set the shape.

Cut into 6 to 8 even pieces and serve.