Separate the egg whites and yolks into two bowls. Beat them separately and season each with a pinch of salt.

Finely chop the carrot, green onion, and ham, preparing about 1 tbsp of each.

Mix the chopped ingredients into the egg whites and stir well.

Heat a frying pan over medium heat and add a small amount of cooking oil. Pour the egg white mixture into the pan and cook on low heat.

When the surface starts to set, gently roll the egg whites into a log shape. Push it to the side of the pan and pour the remaining egg white mixture.

Remove the rolled egg whites from the pan and set aside. Pour the beaten egg yolks into the pan.

When the yolk mixture starts to set, place the rolled egg whites on top and roll them together.

Push the rolled omelette to the side and pour the remaining yolk mixture. Roll again to complete the omelette.

Let the omelette cool slightly, then transfer to a cutting board and slice into bite-sized pieces.