Lingkan Reang
Beat eggs with water, salt, and white pepper, add chopped carrot and bell pepper.
Heat a non-stick pan on low, drizzle with oil, and pour in ⅓ of the egg mixture.
As the egg sets, roll it from one side, then pour in another ⅓ of the mixture.
Roll again, then add the remaining egg mixture and repeat the process.
Flip the rolled egg and cook gently on each side to form a square shape.
Slice into small pieces and serve with ketchup or hot sauce.