Vietnamese Omelet with Tomatoes and Onions
This Vietnamese omelet with tomatoes and onions is made with simple ingredients, but you will be surprised at how good it tastes. Eggs are fried into an omelet with browned spots to enhance the flavors. The recipe is vegetarian adaptable.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon fish sauce ((or soy sauce if preferred))
- 2-3 scallion stalks, cut into 2-inch long pieces
- 1 small onion, thinly sliced ((or half a medium onion))
- 2 medium tomatoes, cut into wedges ((or 3 large tomatoes))
- cooking oil
Instructions
- 1
In a bowl, add eggs, salt, pepper and fish sauce. Beat well.
- 2
Place a pan over medium heat and add oil. Once the oil is hot, add onions. Stir and cook until fragrant (about 40-60 seconds).
- 3
Add tomato wedges, stir to distribute evenly in the pan and cook for a minute until onions start to brown lightly and tomatoes just start to soften.
- 4
Add scallions and give everything in the pan a stir to distribute evenly. Then pour beaten eggs into the pan.
- 5
Let the omelet cook for about 10-15 seconds and then push the edges slightly towards the center to let the uncooked eggs flow out. Drizzle a bit more oil around the edges if needed.
- 6
Cook for about 2 minutes until the bottom of the omelet has browned spots. Don't let it brown too much or the omelet will be dry. Flip (you can divide into quarters so that it will be easy to flip) and cook the other side briefly (about 30 seconds or so). Remove from the heat.
- 7
Transfer to a serving plate and serve hot with steamed rice and some fish sauce (or soy sauce) on the side.