In a bowl, whisk together 4 eggs, 1/2 tsp salt, and a pinch of pepper until smooth.

Heat a pan over medium heat and add 1/2 tbsp cooking oil and 1 tbsp butter.

Add 1 cup of chopped green onions to the pan and sauté until softened.

Pour the whisked eggs into the pan over the sautéed green onions.

Cook on medium-low heat, stirring gently like a scramble until partially set.

Stop stirring and turn off the heat when the eggs are still slightly runny.

Fold the omelette into a half-moon shape and transfer to a plate.