Prep 5 mins
Cook 5 mins
A Thai-style omelet (kai jeow) is browned and crispy, it's quite different from a French omelet, especially thanks to the punch of umami from its essential ingredient: fish sauce! See note at bottom about additional add ins and serving suggestions.
- Thinly slice the green onions. In a bowl, mix together the eggs and fish sauce until frothy. Add the green onions and stir.
- Heat the oil in a small nonstick skillet over medium heat until very hot. Pour in the egg mixture and cook until browned and crispy on one side, 1-2 minutes. Flip and cook until the other side is browned but the inside is still soft, 1-2 minutes. (The omelet can also be folded in half after about a minute and browned on both sides, if you don't feel comfortable flipping it all at once.).
- Optional add-ins: Ground chicken or pork (cook the meat in the oiled pan before adding the egg mixture), shallots, chopped cilantro or other fresh herb.
- Serve with sticky rice and/or stir fried veggies. Top with chilli sauce.
This was a nice surprise. I enjoyed the fish sauce and the crispness. It was a nice change from the norm. Thank you for sharing the recipe!
I enjoyed this omelet. I added fresh cilantro and chili paste as a garnish and it really kicked up the flavor. Made for Mike and the Appliance Killers ZWT9.
This was the first time I've ever successfully made an omelet. I usually do scrambled or fried eggs. It was very tasty and I'll definitely try it again. I liked the saltiness that the fish sauce imparted. The only problem I had was that it was not crispy at all. I think that if I had made it in a larger skillet (as opposed to the small skillet indicated), the eggs would have spread out more and been thinner and more apt to actually get crispy, but as it was they were nice and brown but not crispy at all.