Trứng Chiên (Vietnamese Omelet - Soy-Free)

Ingredients

• 4 large Eggs
• 1 tsp Fish Sauce (Nuoc Mam)
• 2 tbsp Green Onions (chopped)
• 1/4 tsp Black Pepper
• 1 tbsp Vegetable Oil
• 1/2 cup Optional Fillings (mushrooms, bell peppers, etc.)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 4 large Eggs, 1 tsp Fish Sauce (Nuoc Mam), 2 tbsp Green Onions (chopped), and 1/4 tsp Black Pepper until well combined.
2. 2If using, stir in your 1/2 cup Optional Fillings into the egg mixture.
3. 3Heat the 1 tbsp Vegetable Oil in a 25.4 cm non-stick skillet over medium heat, which is approximately 175°C.
4. 4Once the oil is shimmering and hot, carefully pour the egg mixture into the skillet.
5. 5Cook for 3 to 5 minutes, or until the edges of the omelet are set and the bottom is golden brown. You can gently lift an edge to check the color.
6. 6Using a spatula, carefully flip the omelet over. Cook the other side for another 2 to 3 minutes, until fully cooked through and golden.
7. 7Slide the finished Trứng Chiên onto a plate and serve immediately.

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