Thai-Style Omelette with Fresh Herbs

Crack eggs into a bowl and whisk vigorously for 1 minute until pale and frothy—you want to incorporate air.

Add fish sauce, lime juice, sliced shallot, cilantro, mint (if using), and chili (if using). Whisk to combine.

Heat oil in a nonstick or well-seasoned carbon steel pan over medium-high heat until shimmering, about 2 minutes. Test with a drop of egg—it should sizzle and puff immediately.

Pour all the egg mixture into the hot oil. Let cook undisturbed for 1-2 minutes until edges are golden and crispy with lacy, puffed bubbles. Center should still look slightly wet.

Tilt the pan gently to redistribute any uncooked egg on top. When the bottom is deeply golden (peek with a spatula), fold the omelette in half.

Cook folded for 30 seconds, then slide onto a plate. Serve immediately over jasmine rice.