Why Make This At Home?

Let’s face it—there’s something special about whipping up a Thai omelet yourself. It’s punchy, fluffy, and packed with vibrant flavors that store-bought options just can’t match. Plus, it’s lightning-fast and uses simple pantry staples, so you’ll be enjoying a delicious, homemade feast in no time. Why settle for bland when this bright, aromatic masterpiece is just a flip away?

What Makes It Special?

The secret? A quick splash of fish sauce, a hint of fresh herbs, and that irresistible crispy edge that turns a basic omelet into a flavor-packed treat. With aromas so inviting you’ll want to dive right in—think punchy, tender, and downright addictive. Hey, don’t think of it as just an omelet; think of it as a happy dance for your taste buds!

And hey, if you’ve got some chili, a squeeze of lime, or even a drizzle of sweet soy lurking in your fridge, toss them in. They’re like the melody that makes this dish sing. Ready to give it a flip? Let’s get cooking!

Thai Omelet

This dish is a fluffy, vibrant omelet cooked with beaten eggs, fish sauce, and fresh herbs. It features a crispy edge with a tender interior, achieved through quick frying and careful folding. The final presentation is a golden, slightly browned omelet with aromatic herbs visibly incorporated.

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Prep Time 5

Cook Time 5

Total Time 10

Servings: 2

Course: Main Course

Cuisine: Thai

Calories: 180

Ingredients Equipment Method

Ingredients

3 large eggs beaten
1 tablespoon fish sauce adds umami flavor
1/4 cup fresh herbs chopped cilantro and green onion
1 tablespoon vegetable oil for frying

Equipment

Mixing Bowl
Non-stick skillet

Method

Crack the eggs into a mixing bowl and whisk until well combined. Add the fish sauce and chopped herbs, mixing thoroughly to incorporate all ingredients evenly.
3 large eggs, 1 tablespoon fish sauce, 1/4 cup fresh herbs
Heat a non-stick skillet over medium-high heat and add the vegetable oil, swirling to coat the surface. Once the oil is hot and shimmering, pour in the egg mixture.
1 tablespoon vegetable oil
Allow the eggs to cook undisturbed for about 1-2 minutes until the edges start to set and turn golden brown. Gently tilt the pan to evenly distribute the uncooked eggs that flow to the edges.
Carefully flip the omelet using a spatula or by tilting and folding it over in the pan, cooking for another 1-2 minutes until fully cooked and crispy around the edges.
Transfer the omelet to a plate, folding it in half if desired, and let it rest for a few seconds. It should be golden, crispy on the outside with a tender, fluffy interior filled with herbs.

There you have it—your new go-to Thai omelet that’s quick, flavorful, and totally satisfying. For an extra pop, serve it over steamed jasmine rice or add a handful of fresh cilantro. Don’t forget, experimenting with a side of spicy chili or tangy salsa can make this dish even more memorable! Share your favorite tweaks below, and happy flipping, friend!

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