Crispy Thai Omelet (Kai Jeow) with Stir-Fried Cabbage and Herbs

1. Stir-Fry the Cabbage

Heat 1 tablespoon of neutral oil in a large nonstick or cast-iron skillet over medium heat. Add the thinly sliced garlic and let it sizzle gently until aromatic but not browned. Increase the heat slightly and toss in the thinly sliced green cabbage. Season with 1 teaspoon of fish sauce and a sprinkle of freshly ground white or black pepper. Stir everything together, letting the cabbage soften and absorb the flavors, which should take about 5 to 7 minutes. The cabbage should be tender yet slightly crisp.

2. Prepare the Sauce

In a small bowl, combine 2 tablespoons of fish sauce with 1 teaspoon of fresh lime juice and 1 teaspoon of light brown sugar. Add half of the thinly sliced scallions and half of the chile. Stir until the sugar dissolves completely. This sauce will be used to enhance the flavor of the omelet.

3. Whisk the Eggs

In another small bowl, crack open 4 large eggs and whisk them until smooth and frothy. Stir in 2 teaspoons of fish sauce, the remaining scallions, and the rest of the chile. This mixture will be the base for the omelet.

4. Cook the Omelet

Pour 2 tablespoons of neutral oil into the skillet and heat it over high heat. Once the oil is hot, pour in the egg mixture, spreading it evenly. Let it cook undisturbed for about 30 seconds to 1 minute until the bottom is golden brown. Use a spatula to gently flip the omelet and cook the other side to the same golden perfection.

5. Serve

Transfer the omelet to a plate, then top it generously with the stir-fried cabbage and a handful of fresh basil or cilantro leaves. Drizzle with the prepared sauce, allowing the flavors to meld beautifully. Serve immediately.