Crack the eggs into a mixing bowl.

Add chopped onion, carrot, capsicum, pepper and salt. Whisk until combined.

Heat a non-stick pan over a low flame. Lightly brush with oil.

Pour a thin layer of the egg mixture. Cook until it is half cooked. The centre should be slightly moist but not runny.

Roll the omelette from one side to the other. And move the egg roll to the edge of the pan. If you want you can lightly grease the empty space of the pan each time you roll-up.

Now add the egg mixture to the pan and cook until half cooked.

Then roll again and move the egg roll to the edge of the pan. Repeat.

Flip and cook all the sides until slightly golden.

Transfer it to a chopping board. Allow it to cool down for a few seconds. Then cut it into bite-size pieces.

Serve with tomato ketchup.