Vietnamese restaurants serve banh xeo as a crepe-like appetizer filled with fresh seafood, herbs, greens and vegetables. This gluten free version is all egg for a wonderfully tasty gluten free option.

Serves 4

Instructions:

1. In a large bowl whisk together the omelet batter ingredients until blended.
   
2. Heat a large non-stick skillet over medium heat and lightly grease with pan release spray. Pour in 1/3 cup of batter and swirl around the hot pan until evenly and thinly distributed. Cook for 2 minutes, flipping after 1 minute, or until cooked completely. Let omelets cool on a wire rack before filling and serving.
   
3. In a medium bowl whisk together the dip ingredients until smooth. Keep refrigerated until ready to serve.
4. Distribute filling ingredients evenly to cooled omelets and serve with dipping sauce.
   

Tip: Feel free to skip the dip or use your favorite store-bought Asian salad dressing if you have a nut allergy. This omelet is stuffed after cooking, keeping the vegetables bright and crisp and can be refrigerated for plan ahead meals and take to work lunches.