Lao Omelet With Dill, Scallion And Thai Chile

• 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

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.

eggs, dill, scallion, red chile, fish sauce, freshly ground pepper, salt, vegetable oil, shallot

Taken from www.myrecipes.com/recipe/lao-omelet-dill-scallion-thai-chile (may not work)