In a medium-sized bowl, beat the eggs. Add the pepper, green onions, salt, and a dash of fresh black pepper. Mix until thoroughly combined.

Heat a 12-inch non-stick skillet over medium-low heat. Add a couple of teaspoons of cooking oil.

Pour a third of the egg mixture into the pan. Swirl the pan so that you have a thin layer of the egg mixture covering the bottom of the pan. Let it cook until the edges start to harden and the eggs become less translucent.

Start rolling on one side of the omelet. Fold one edge over toward the center so that it’s overlapping about 1 inch. Fold it over once more.

Shimmy the pan so the rolled portion of the omelet slides away from the center. This will expose the part of the pan next to the unrolled portion of the omelet.

Pour another third of the egg mixture into the pan where you’ve just exposed the pan. With a rubber spatula, spread the mixture so that it is an even thin layer. It’s okay if it gets onto the unrolled portion of the omelet.

Lay the sheet of gheem onto the unrolled portion of the omelet. Fold the omelet again until the rolled portion reaches the center. Carefully slide the rolled portion toward the edge of the pan.

Pour the remaining mixture into the pan and spread it out so that it is an even thin layer.

Continue rolling carefully until everything is rolled up! Carefully roll the omelet onto its side and let cook for about 30 seconds. Roll again and let cook for 30 seconds. Roll once more onto the other short side and let cook. This also helps shape the omelet so that it’s rectangular when you cut into it.

Slide the omelet onto a plate or cutting board and let cool for about 10-15 minutes.

To serve: With a sharp knife, trim the ends of the omelet. Then slice into the omelet at a 45-degree angle. Continue by making 1-inch thick slices.