Thai Omelette | Kai Jeow ไข่เจียว | Thai Street Food

Crack eggs into a bowl and beat until well combined.

Add fish sauce, soy sauce, and ground white pepper to the eggs and mix well.

Chop green onions, chili peppers, tomatoes, and onions finely.

Stir the chopped vegetables into the egg mixture.

Heat vegetable oil in a non-stick skillet over medium heat until shimmering.

Pour the egg mixture into the skillet, spreading it evenly.

Cook for 3-4 minutes until the edges start to set and the bottom is golden.

Carefully flip the omelette using a spatula and cook for another 2-3 minutes.

Remove the omelette from the skillet and let it rest for a minute.

Garnish with chopped coriander leaves and serve with lime wedges.

Serve the omelette with cooked rice on the side.

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