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.
