Mince all the ingredients that are going into the omelett, including garlic, chili, onion, carrot and sweetened radish (you can find this almost in every asian market)
In a bowl, beat eggs. Normally I calculate one egg per person, with a maximum of 5-6 eggs. Depending on how many eggs, the amount of minced ingredients will vary a bit. For the amount in the picture above, I used 2 eggs.
In the flat pan, heat up some oil. First fry the minced ingredients. When you see the onion bits are cooked, they are ready. You can add salt and pepper to taste, but usually the sweetened radish already brings enough taste. So keep tasting if you wish to add in more spice. Then you spread out the minced bits evenly to cover the pan.
Put in the beaten eggs. Tilt the pan around so that the eggs also cover the pan properly. Then turn the heat down to medium level and put on the lid. Now we wait until you can see the egg has gained a solid form.
Open the lid, let the moisture go away and take the omelett out carefully. More eggs you used, thicker the omelett will be, and therefore easier to be taken out in a whole. But don’t worry about that, you can also fold it in half, or just cut it into pieces like a pizza before you take it out to serve.