Finely chop the carrot, ham, and green onion.

Thinly slice the cabbage. Avoid thick slices as they may fall apart during cooking.

Season the eggs with salt and pepper, then beat them until smooth.

Combine the beaten eggs with the chopped carrot, ham, and green onion. Mix well.

Heat a pan with cooking oil over medium heat. Pour half of the egg mixture evenly into the pan.

When the egg starts to set, layer the sliced cabbage evenly on top.

Pour the remaining egg mixture over the cabbage, covering it completely.

Cook the pancake on both sides until golden brown and the egg is fully cooked.