Julia Child's Rolled Omelet Thai-Style

5 from 2 votes

Here's my Thai-inspired adaptation of Julia Child's rolled omelet!

Prep Time10

Cook Time5

Total Time15

Course: Breakfast

Cuisine: French

Keyword: eggs, keto, low carb, nom nom paleo, paleo, Vegetarian, Whole30

Servings:

Grab your eggs and crack them in a bowl.
Measure out your fish sauce and add it to the bowl with the eggs.
Chop up your cilantro, scallions, and lime. Then, puncture the egg yolks (I like to use chopsticks!) and whisk to mix the eggs and fish sauce.
Add the cilantro, scallions, and lime juice to the bowl with the whisked eggs. Mix again until blended.
Heat the ghee in a seasoned 8-inch cast iron skillet over high heat. Swirl it around to cover the sides of the pan, and add the eggs.
Let the eggs sit undisturbed for a few seconds and then start jerking the pan back towards you at a 20 degree angle so the omelet begins to roll over itself at the bottom of the pan.
Once it’s mostly cooked through, grab a plate and tip the omelet out of the pan. Garnish with additional cilantro and scallions, and dig in!