Weeknight Julia Child's Rolled Omelet Thai-Style
- Yield 1 servings
- Prep 10 minutes
- Cook 5 minutes
- Total 15 minutes
Weeknight Julia Child's Rolled Omelet Thai-Style sits in the Breakfast section of Regbie. The card serves 1 servings. Plan on 15 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 1 servings
- 2 large eggs
- ½ tsp Red Boat fish sauce
- 1 tbsp chopped cilantro
- 1 tbsp chopped scallions
- ⅛ lime
- 1 tbsp ghee
Method
Grab your eggs and crack them in a bowl.
Measure out your fish sauce and add it to the bowl with the eggs.
Cut up your cilantro, scallions, and lime. Then, puncture the egg yolks (You can use chopsticks!) and whisk to mix the eggs and fish sauce.
Tip in the cilantro, scallions, and lime juice to the bowl with the whisked eggs. Stir again until blended.
Warm the ghee in a seasoned 8-inch cast iron skillet over a hot burner. Swirl it around to cover the sides of the pan, and add the eggs.
Let the eggs sit undisturbed for a few seconds and then start jerking the pan back towards you at a 20 degree angle so the omelet begins to roll over itself at the bottom of the pan.
Once it’s mostly cooked through, grab a plate and tip the omelet out of the pan. Finish with additional cilantro and scallions, and dig in!
