Thai Kai Jeow Omelet with Savory Minced Meat

Crack the eggs into a large bowl and whisk with the fish sauce until lightly frothy and well combined.

Heat 1 tablespoon of the oil in a skillet over medium heat. Add the onion and garlic and sauté for 2–3 minutes until fragrant and lightly golden.

Add the ground meat and cook, breaking it up with a spoon, until fully browned and cooked through. Season lightly with salt and pepper.

Stir in the chopped tomato and cook for 1–2 minutes until just softened. Remove from the heat and allow the mixture to cool slightly.

Gently fold the cooked meat mixture into the egg mixture, stirring just enough to distribute evenly.

Heat the remaining oil in a clean nonstick pan over medium-high heat. Pour in the egg mixture and spread it evenly across the pan.

Cook until the bottom is set and golden, then carefully flip or fold the omelet. Cook the other side until fully cooked and lightly crisp.

Slide onto a serving plate, garnish with chopped coriander, and serve hot.