Thai Omelettes don't differ much from normal Western Style omelettes except for the amount of oil you use and what you cook it in. Thai Omelettes tend to be fluffier and greasier - the faint of heart should not attempt to eat one.1. Heat up a considerable amount of oil in a wok [and I mean considerable - at least a cup]. While it is heating up you can beat your eggs in a bowl with whatever else you want to add in. Usually Thai Omelettes are made only with egg and no ingredients because you eat it with rice or with steamed/boiled vegetables. For example when I made an omelette with my parents we ate it with a vegetable and pork stirfry. [I will write later about how to make that].
2. When the oil is heated up [give it a couple minutes] you can add the egg into the wok. It cooks very fast so use a flipper to check to see if the bottom is done and then flip it over [no fancy tossing - there's too much oil in there].
3. When both sides are a nice golden brown - VOILA! You are finished :)
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