1 tbsp milk
1 tbsp carrot, finely diced
1 tbsp white onion, finely diced
2 cloves garlic, minced
1 tbsp spring onion (green part), finely diced
Salt and pepper
2 tbsp extra virgin olive oil
Black sesame seeds
Beat eggs and milk together in a bowl, then pass through a fine sieve to remove any lumps. Stir in carrot, white onion, garlic and spring onion and season with salt and pepper. Whisk until combined.
In a small frying pan heat a little olive oil on low and pour in half the egg mixture. Tilt the pan around so it spreads across the entire surface to form a thin omelette. Roll the omelette halfway from the right to the middle of the pan. Move this egg roll to the right edge of the pan.
Add in half of the remaining egg mixture to cover the left half of the pan and cook until half done. Roll again half way up from the right to the left and move the egg roll to the right side of the pan and add in remaining egg mixture and cook until almost done.
Roll all the way up.
Transfer to a chopping board to cool slightly and slice into bite-size pieces. Garnish with black sesame seeds and pea shoots and serve with soy sauce for dipping.