Lao Omelet with Dill, Scallion and Thai Chile

Photo: Petrina Tinslay

The dill, fish sauce and scallions in this round omelet may seem like an overly bold combination of flavors, but the result is surprisingly delicious. It's also adaptable: Eat it for breakfast or as a quick, light supper.

Yield: Makes 1 omelet
Total:
Recipe from Food & Wine

More From Food & Wine

Recipe Time

Total: 15 Minutes


Ingredients

  • 3 large eggs
  • 2 tablespoons chopped dill
  • 1 scallion, cut into 1-inch pieces
  • 1 Thai red chile, sliced
  • 1/2 teaspoon Asian fish sauce
  • 1/4 teaspoon freshly ground pepper
  • salt
  • 2 tablespoons vegetable oil
  • 1 medium shallot, coarsely chopped

Preparation

  1. In a bowl, beat the eggs. Stir in the dill, scallion, Thai chile, fish sauce, pepper and salt.
  2. In a medium nonstick skillet, heat 1 tablespoon of the oil. Add the shallot and cook over moderately high heat until softened, about 2 minutes. Add the remaining 1 tablespoon of oil and, when it is hot, add the egg mixture. Cook, stirring, until the eggs are almost set, about 1 minute. Run a heatproof plastic spatula around the edge to loosen the omelet and cook undisturbed until golden brown on the bottom, about 30 seconds. Invert the omelet onto a plate and serve.
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