In a mixing bowl, whisk together 4 large eggs, 2 tablespoons of milk, 1 teaspoon of soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of sugar, and a dash of pepper until fully combined and slightly frothy.

Gently fold in ½ cup of finely chopped carrots and ¼ cup of sliced green onions into the egg mixture. If desired, add ¼ cup of shredded mozzarella.

Heat a non-stick skillet over medium heat and add a touch of vegetable oil. Once the oil shimmers, pour in a thin layer of the egg mixture, spreading it evenly.

Cook for about 30-40 seconds until the edges set. Carefully lift one edge and roll towards the opposite side, pushing the omelette to the far side of the skillet.

Add more oil if needed, pour in another thin layer of batter, and repeat the process until all mixture is cooked and rolled.

Once all layers are cooked, remove from the skillet, let cool for a minute, and slice into bite-sized pieces. Serve warm.