Make 'Top Chef' Gregory Gourdet's crispy-edged omelet and herb salad with Sriracha

Amp up your cooking game with these easy eats and recipes you can whip up in 30 minutes or less.

Chef Gregory Gourdet shows us how to make a homemade crispy-edged omelet with tomato and herb salad, sriracha, using just a few ingredients you might already have in your pantry.

Editor’s Picks

Make Cat Cora's pan-seared salmon agro-dolce at home

Make Chef Anne Burrell's gourmet chicken Milanese with Utica greens

How to make chef David Rose's gourmet pork spare rib ramen at home

Ingredients and Directions

For the omelette:

• 8 large eggs
• 1 tablespoon plus 1 teaspoon fish sauce
• 3 tablespoons avocado oil

For the dish:

• 2 cups cherry tomatoes, halved
• 1 small shallot, thinly sliced
• A drizzle extra-virgin olive oil
• 1/2 teaspoon flaky sea salt
• Small handful of herbs (basil leaves, small parsley or cilantro sprigs or a mix)
• Sriracha, all-natural

MethodMake the omelet:In a medium mixing bowl, combine the eggs and fish sauce and beat well, so there are no pockets of yolks or whites and the surface is a little foamy.

Heat a 10-inch nonstick skillet over high heat until very hot. Add the oil, swirl the skillet, and heat until very shimmery.

Wait another 30 seconds, so it’s hot but not smoking. Pour the egg mixture into the skillet, then immediately swirl to coat the surface with an even layer of egg. Watch as the edges will puff up.

Using chopsticks or a spatula and starting at the 12:00 position, pull the edge of the omelet about 2 to 3 inches away from the skillet’s edge, then tip the pan to let the liquid egg from the surface rush to the edge of the skillet.

Do the same at 3, 6, and 9:00 positions. Repeat the process, pulling each edge just 1 to 2 inches this time. The cooked portion will bunch up in soft folds near the center of the pan, but try to keep the omelet relatively flat.

Next, wait 1 to 2 minutes, without messing with the omelet, until the surface is covered with soft, shiny folds of cooked egg with just a bit of golden runny egg and the bottom is golden brown. Turn off the heat.

Grab a plate that’s slightly larger than the skillet and invert the plate onto the skillet. Using oven mitts or two kitchen towels, firmly hold the skillet and plate in place and quickly flip the two together, so the omelet goes bottom side up onto the plate. Put the plate on the counter and carefully remove the skillet.

Serve the dish:

Combine the tomatoes and shallots in a small bowl, add the olive oil and sea salt, and toss gently but well. Mix in the herbs. Serve the omelet with the herb salad and the Sriracha on the side.