Lao Omelet with Dill, Scallion and Thai Chile

Ingredients

• 0.5 teaspoon fish sauce 
• 2 tablespoons optional: dill chopped
• 3 large eggs 
• 0.3 teaspoon pepper freshly ground
• 15 servings salt 
• 1  spring onion cut into 1-inch pieces
• 1 medium shallots coarsely chopped
• 1  thai chile red sliced
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• spatula

Directions

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.
3. Add the shallot and cook over moderately high heat until softened, about 2 minutes.
4. 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.