Clean the scallions thoroughly and chop them into round cuts. I typically don't use the white parts, but if you prefer to include them, simply chop them into small pieces. Set the scallions aside for later use.

Crack six eggs into a bowl and beat them thoroughly.

Add chopped scallions, salt, chicken bouillon powder, and cornstarch slurry to the beaten eggs. Mix well.

Heat the peanut oil in a wok until it's shimmering. Swirl the wok to ensure the oil coats the surface evenly, then pour in the egg mixture.

Let the eggs cook by swirling them in the pan without stirring. Cook until the bottom sets and turn golden.

Flip the eggs and cook until both sides are golden. When it comes to pan flipping, you want to make sure the omelette is firm enough for flipping. Moreover, you have to be in sync with the rhythm of your pan swirling before flipping. If you feel you are not confident enough to do the pan flip yet, you can simply turn the omelette over to a plate. Then, transfer the omelette back to the pan to continue cooking.

Remove from the pan, transfer to a serving plate, and serve hot. Serve it with your favorite sauce, such as ketchup, oyster sauce, spicy mayo, or creamy cheese.