Vietnamese-Style Omelette with Chives and Garlic

Ingredients

• 8 large eggs, at room temperature, whisked until lightly frothy
• 2 cloves garlic, minced
• 1 tablespoon coconut oil
• 1/4 cup chopped chives, plus extra for garnish
• 2 teaspoons fish sauce
• 1 teaspoon lime juice
• Salt and pepper, to taste
• 2 tablespoons chopped fresh cilantro, for garnish
• Lime wedges, for serving

Method

1. 1Heat coconut oil in a 6-inch non-stick skillet over medium heat.
2. 2Add the minced garlic and cook, stirring occasionally, until fragrant, about 2 minutes.
3. 3Pour in the whisked eggs and cook, stirring occasionally, until the edges start to set, about 2-3 minutes.
4. 4Tilt the skillet to ensure the eggs are evenly distributed and continue to cook, about 1 minute more.
5. 5Use a heat-resistant spatula to gently lift the edges of the omelette and allow the uncooked egg to flow beneath.
6. 6Use the spatula to carefully fold the omelette in half and cook for another minute, until the eggs are nearly set.
7. 7Slide the omelette onto a plate, garnish with chopped chives, cilantro, and a squeeze of lime juice.

Nutrition per serving