4 Medium Eggs
1 Green Chili, seeded and chopped
1 tsp Fish Sauce
A few Dashes of White Pepper
1/2 Cup of Cooked Crab Meat
1/3 Cup of Chopped Fresh Coriander
2 to 3 Tbsp of Peanut Oil
Beat the eggs with a fork. Then add fish sauce, white pepper, and green chili, mix until well combined.
Heat oil in a non-stick pan over medium heat. When the oil is smoking hot, pour in the eggs. Spread the eggs evenly. Top with crab meat and fresh coriander. Cook until the eggs are set and the underside is light golden brown in color. Flip over, and cook the underside until golden yellow in color. Slide the omelet into a plate, lined with paper towel. Cut the omelet into 4 or smaller pieces. Transfer to a serving plate, and garnish with coriander.
Serves 4 (as a side dish)