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Photo: Petrina Tinslay

Lao Omelet with Dill, Scallion and Thai Chile

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.

Food & Wine FEBRUARY 2011

  • Yield: Makes 1 omelet
  • 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

In a bowl, beat the eggs. Stir in the dill, scallion, Thai chile, fish sauce, pepper and salt.

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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Lao Omelet with Dill, Scallion and Thai Chile recipe

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