Thai Omelette

🔥 Prep

• Crack the 2 eggs into a bowl.
• Measure out 1 tsp fish sauce.
• Measure out 0.5 tsp lime juice.
• Measure out 2 tbsp oil.
• Chop 1 tbsp green onion.

🔥 Cook

• 1. Whisk the eggs with the 1 tsp fish sauce and 0.5 tsp lime juice until uniform.
• 2. Heat the 2 tbsp oil in a skillet over high heat until the oil shimmers.
• 3. Pour the egg mixture into the pan, letting it spread to a thin layer.
• 4. Evenly scatter the chopped 1 tbsp green onion over the top.
• 5. Cook without stirring for 2‑3 minutes until the underside is deep golden and the edges are crisp.
• 6. Flip the omelette and cook for another 1‑2 minutes until the other side is set and lightly crisp.
• 7. Slide the omelette onto a plate.

🔥 Serve

• Serve the Thai omelette hot, cut into wedges if desired.
• Pair with steamed jasmine rice or sticky rice and a side of sweet chili sauce.
• Garnish with an extra sprinkle of chopped green onion for freshness.