A reliable tool in every Thai chef’s kit, this omelet shouldn’t be restricted just to breakfast. We add ground pork to make it a touch more substantial, and chilies and scallions to give more color and Thai flavor. You can use more or less oil than this – an authentic Thai omelet is virtually deep-fried – but the more you reduce the oil, the less you’ll be able to achieve the characteristically crispy exterior and fluffy interior. Vegetable oil is usual, but coconut oil is a healthier choice and will add mildly exotic flavor. Cook one omelet at a time, and serve with cauliflower rice for a fast dinner.
- 2 eggs
- 2 T coconut oil (or less)
- 1 t fish sauce
- ½ scallion, sliced
- 1 bird’s eye chili, sliced (optional)
- 2oz raw ground pork
- cilantro, roughly chopped
- Sriracha (optional)
- Crack the eggs into a small bowl. Whip with a fork, until frothy.
- Add raw ground pork. Continue stirring until any clumps have broken up.
- Add fish sauce, scallion, and chili (if using).
- Heat coconut oil in a medium nonstick pan on a medium-high flame until it has just barely begun to smoke.
- Slowly pour omelet batter into the very center of the pan, allowing it to expand naturally to fit the pan. You may quickly use your fork to stir and redistribute the batter and fillings.
- Reduce heat to medium, and fry the omelet until the bottom has turned golden-brown, about 3 minutes.
- Flip the omelet. This may require the use of two large spatulas.
- Continue cooking until second side has turned golden-brown, about 2 minutes.
- Remove to a plate, and garnish with chopped cilantro and Sriracha sauce.