Dill Thai Omelet

Thai omelets are generally airy and fluffy cooked eggs, not folded over. This is quick and easy, served with rice on the side, a simple and filling meal for 4-6 people. The eggs are mixed into the fresh dill before going into the pan, and is a brilliant flavor. I seen my wife make this a few weeks ago, and she learned this from her sister.

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Prep Time 10

Cook Time 2

Total Time 12

Course Breakfast, Lunch, Main Dish

Cuisine Thai

Servings servings

Ingredients

4-5 eggs, chicken or duck
handful fresh dill, chopped
salt, as desired
cooking oil, as needed
fresh dill, for serving
cooked rice, for serving

Instructions

Put a wok or non stick pan on high heat and add about 1/2 cup of cooking oil. For a non stick with the rounded sides, a 10 inch pan is perfect and you want about 1/4 inch of oil on the bottom of the pan.
The chopped dill in the bowl is for the omelet, the sprigs of dill are for serving. The eggs, farm fresh.
While the pan is heating, break eggs into a bowl. Add the salt and beat with a fork until frothy. My wife is beating the eggs at light speed here.
Pour the eggs into the bowl with the dill and mix together.
When the oil just starts to smoke, turn the heat to low and quickly pour in the beaten eggs, it will fluff before your eyes. The dill will end up on the top, no worries.
Using a spatula, spread the dill out if it is clumped in the center, then lift the edges to get the liquid part of the eggs onto the pan, do this several times from all sides.
The bottom is evened out, the dill is spread out, just cooking to set the egg.
Keep checking the bottom and when getting nice and browned and set well (remember, from pouring into the pan to flipping takes only 45 seconds to a minute) flip the omelet over, 20-30 seconds later, the bottom should be browning nicely.
When the bottom is browned, flip again to put the dill on the top.
Remove from the pan to a plate and serve with rice on the side. Here, this is garnished with fresh dill on the side as well.