The dill, fish sauce and scallions in this round omelet may seem like an overly bold combination of flavors, but the result is surprisingly delicious. It's also adaptable: Eat it for breakfast or as a quick, light supper. More Breakfast Recipes
How to Make It
In a bowl, beat the eggs. Stir in the dill, scallion, Thai chile, fish sauce, pepper and salt.
In a medium nonstick skillet, heat 1 tablespoon of the oil. Add the shallot and cook over moderately high heat until softened, about 2 minutes. Add the remaining 1 tablespoon of oil and, when it is hot, add the egg mixture. Cook, stirring, until the eggs are almost set, about 1 minute. Run a heatproof plastic spatula around the edge to loosen the omelet and cook undisturbed until golden brown on the bottom, about 30 seconds. Invert the omelet onto a plate and serve.
Suggested Pairing
You May Like
Aggregate Rating value: 5
Review Count: 2244
Worst Rating: 0
Best Rating: 5
