This is without doubt my favourite omelette. Only issue is it does require Chinese chives, also known as garlic chives. For some reason they’re not that commonly available in most super markets. They’re usually found in Asian super markets and so every time I stock up on my Asian staples I pick up a pack of chives too and make this omelette. It’s delicious just served simply with plain rice for lunch or dinner.

Time: 10 minutes

Serves 2 as part of a meal with rice

Ingredients

• 4-5 large eggs

• 100g Chinese chives, chopped into about 1cm pieces

• 1tsp fish sauce

• ½ tsp toasted sesame oil

• Approx 2 tbsp vegetable oil

Method

Beat the eggs in a bowl along with the fish sauce and sesame oil.

Heat the oil in a wok or frying pan on medium to high heat and add the chopped chives. Fry for about 1 minute until fragrant. If you want you can add a small pinch of salt here, though I usually don’t as I find the saltiness of the fish sauce enough (but I tend to prefer less salt in my food than most people).

Pour the eggs in to the pan and swirl around so it covers the whole base of the pan.

Let the eggs fry and colour and once starting to set through, flip the omelette. You may find the omelette breaks up, that is fine. This isn’t usually served up as a single round, like a normal omelette, tohugh you can certainly do this if you want.

Let the omelette fry for another couple of minutes, you should be able to smell the eggs frying and cooking through.

Once both sides are coloured, break up in to pieces (if you want) and place on to your serving plate.

Personally I like to eat this on it’s own or with some plain rice. It’s also nice as a side dish to a larger multi-dish meal.