Finely chop the green onion or scallion tops.

Finely dice the tomato and red bell pepper.

In a large bowl, beat the 4 eggs and add all the chopped vegetables. Add salt, pepper, and garlic to the mixture.

When the skillet is hot, spray with olive oil three times or add 3 tablespoons of sesame oil.

Pour the egg mixture into the skillet and spread it evenly to cover the whole surface. Cook the egg pancake for 4 minutes, then flip it and cook for another 4 minutes.

Once both sides are cooked, use a spatula to cut the egg pancake into four sections. Then, roll up each section using a fork and spatula.

After rolling up all the sections, serve and top with panela cheese and spicy green sauce to taste.