Herb omelette.
Go With A Nonstick Pan When Cooking Thai Omelets
A Thai omelet, also known as Kai Jeow, is traditionally made in a hot wok with a hefty glug of oil to achieve golden, crispy edges and a puffy center.
Thai omelets also have a meaty flavor because umami-heavy fish sauce is incorporated into the eggs, which are beaten until frothy to encourage a fluffier texture.
However, if you don’t own a wok, you can still make Kai Jeow using a nonstick pan. A nonstick surface will ensure that your omelet is easy to flip and won't break into pieces.
Thai omelets also aren't rolled or folded over; they're flipped over in the pan like a pancake. A good nonstick pan makes it easier to flip the eggs in a single motion.
Nonstick pans also allow you to use less cooking oil than you'd use with a wok, preventing the eggs from sticking while also making cleanup much easier.