Crack the eggs into a mixing bowl and whisk vigorously until the yolks and whites are fully combined, turning the mixture slightly frothy with small bubbles forming.
3 large eggs
Add fish sauce and chopped scallions to the eggs, then gently fold to incorporate the flavors evenly. Set aside for about 1 minute.
1 tablespoon fish sauce, 2 scallions scallions
Heat a non-stick frying pan over medium heat and add a thin layer of vegetable oil. Swirl to coat the surface evenly, and wait until the oil begins to shimmer and emits a gentle sizzling sound.
1 vegetable oil
Pour the beaten egg mixture into the hot pan, tilting to spread it evenly. Cook for about 1-2 minutes until the edges start to set and turn golden brown, while the center remains slightly soft.
3 large eggs
Gently shake the pan and use a spatula to lift the edges, checking for a golden-brown color. Continue cooking for another 1-2 minutes, allowing the bottom to crisp and the top to puff slightly. When the surface is mostly set and lightly golden, flip the omelet carefully and cook for an additional 30 seconds to 1 minute.
Slide the cooked omelet onto a serving plate, garnish with extra scallions if desired, and serve immediately with your preferred accompaniments.
