Thai omelette

Method

Beat the eggs in a bowl with fish sauce, finely chopped chilli, minced garlic and chopped spring onions. Heat the oil in a non-stick frying pan over a medium-high heat until shimmering. Pour in the egg mixture and allow it to set slightly before gently pushing cooked edges towards the centre, tilting the pan to let uncooked egg run to the sides. Once mostly set but still slightly wet on top, fold the omelette in half. Slide onto a plate, garnish with fresh coriander and serve immediately with lime wedges.