Preparation

• 1.

  In a mixing bowl, whisk together eggs, coconut milk, red curry paste, and a pinch of salt and pepper until well combined.

• 2.

  In a skillet, heat vegetable oil over medium heat. Add the chopped onion and bell pepper. Sauté for about 3-4 minutes until softened.

• 3.

  Add the spinach to the skillet and cook for another minute until wilted. Remove the sautéed veggies from the skillet and set aside.

• 4.

  Pour the egg mixture into the same skillet. Allow it to cook undisturbed for about 3-4 minutes until edges start to set.

• 5.

  Using a spatula, gently lift the edges of the omelette, allowing uncooked eggs to flow to the edges.

• 6.

  Once the omelette is mostly set, spread the sautéed vegetables evenly over one half of the omelette. Sprinkle fresh cilantro and drizzle fish sauce over the veggies if using.

• 7.

  Carefully fold the omelette in half over the fillings and cook for another 1-2 minutes until fully cooked through.

• 8.

  Slide the omelette onto a plate, garnish with extra cilantro, and serve with lime wedges.