Thai Omellete

1. 1

   Empty three large eggs into a bowl and add fish sauce, 1 tbs of sweet chili sauce, 1 tsp of dried cilantro, rice vinegar, hot chili sauce and the juice of half a lime.

2. 2

   Heat up a skillet (with medium heat) with sesame, olive and chili oil and whip your eggs while the skillet heats up.

3. 3

   Once the skillet is ready, add the egg and cook on medium heat for about 7 minutes or until the egg on top is mostly cooked.

4. 4

   Shred the 1/8 lb of swiss cheese and sprinkle it over the top of the egg along with another tsp of dried cilantro, 1 tbs of sweet chili sauce and another squirt or two of lime juice.

5. 5

   Let it cook for a few more minutes and then carefully flip one half over onto the other half.

6. 6

   Continue to cook for three more minutes on each side and then serve garnished with the last tsp of dried cilantro, drizzle the last tbs of sweet chili sauce and squirt with the last bit of lime juice.

No additional tips available.