Separate 8 egg yolks from whites. Add the remaining 2 whole eggs to the yolks. Mix with 1 pinch of salt.

Finely chop the carrot and bell pepper. Mix them into the egg whites with 1 pinch of salt.

Heat a pan with olive oil and spread evenly using a paper towel. Keep the heat at medium-low.

Pour the vegetable-mixed egg whites into the pan and roll them carefully. Place the rolled egg whites at the edge of the pan.

Remove the rolled egg whites from the pan and place them on a cutting board. Maintain medium-low heat.

Add more olive oil to the pan and pour half of the yolk mixture. Cook on low heat to avoid burning. Place the rolled egg whites on top and roll again.