My Thai brother-in-law made this omelet for us once and now it’s one of our favorite weekend breakfasts. Eaten with rice, it’s an easy breakfast for dinner too. You can use whatever veggies you have on hand, but we like tomatoes, scallions and cilantro. We eat it with Sriracha, a spicy Thai chili sauce that’s available at Asian markets and some grocery stores.
- 4 eggs
- 1 tablespoon water
- 2 teaspoons fish sauce
- 1/4 teaspoon white pepper
- 1/4 cup chopped tomato
- 2 tablespoons chopped cilantro
- 2 tablespoons thinly sliced scallion
- Canola oil
Preheat a skillet over medium heat. In a medium bowl, whisk together the eggs, water, fish sauce and white pepper. Mix in the chopped vegetables. Add enough canola oil to the skillet to coat the bottom. Pour the egg mixture into the skillet. Cook until the egg is firm enough to flip, about 5 minutes, then cook on the second side for a minute. Serve hot with rice and Sriracha sauce.