Kritika Handa
Crack the eggs into a bowl, add salt and milk (if using), and whisk until smooth. Stir in finely chopped carrots and green onions.
Heat a non-stick pan over low-medium heat and add a little vegetable oil, ensuring it coats the surface evenly.
Pour a thin layer of the egg mixture into the pan, tilting to spread evenly. Cook until the edges are set but the center is slightly runny.
Push the rolled part to one side of the pan and pour more egg mixture into the empty side. Continue rolling.
Repeat the process until all the egg mixture is used. Gently cook the rolled omelette until golden and firm.
Transfer the Gyeran Mari to a cutting board, let it cool slightly, then slice into bite-sized pieces. Serve with a dipping sauce or enjoy on its own.