Asian Style Omelette with Fresh Herbs

Living in a land of abundance such as Australia, we do sometimes take things for granted.  Due to an outbreak of bird flu in the eastern states this year, there has been a shortage of eggs on supermarket shelves, which suddenly makes me appreciate them more.  Nutrient rich and versatile, eggs are so much a part of our daily diet that it is difficult to do without.  Flavoured with fish sauce, this Asian style omelette is packed with fresh herbs, just warmed through as the eggs cook in the pan to highlight their flavour and crunch.  Skip the red chilli if you don't like the heat.  A simple, light meal in minutes or serve as a side dish when you want something extra to go with rice or congee.  

Serves 1-2

INGREDIENTS

• 2 eggs, beaten
• ½ teaspoon fish sauce
• ¼ teaspoon white pepper
• 2 tablespoons vegetable oil
• 1 spring onion, finely chopped, white and green parts separated
• 1 red cayenne chilli, deseeded and finely chopped (optional)
• a handful of fresh herbs such as Thai basil, coriander or mint, roughly chopped

METHOD

1. Season the beaten eggs with fish sauce and white pepper.
2. Heat oil in a medium non-stick frying pan over medium high heat until not.  Add the white parts of the spring onions and the chopped chilli, if using.  Sauté for 30 seconds or until fragrant.
3. Pour in the egg mixture.  Tilt and swirl the pan to spread it into an even layer.  
4. When the bottom of the omelette has set but the top still a little runny, top it with the green parts of the spring onions and herbs.  Fold half of the omelette over with a spatula and let it cook for another 30 seconds or so for the herbs to warm through.
5. Serve the omelette whole or let it cool slightly and slice into sections.