Combine eggs, lime juice and fish sauce in a medium bowl. Beat with a fork until frothy.
2.
Heat the vegetable oil in a round-bottom wok. Above the pan and pour the egg mixture into the oil in one go
3.
The egg mixture will immediately puff up. Do not disturb it. After 20 seconds, flip the omelet. There’s no need to keep it nice and round; we want asymmetrical edges. Let the other side cook for another 20 seconds. Remove the omelet from the pan and serve immediately