In a mixing bowl, crack 4 large eggs and add 2 tablespoons of milk, 1 teaspoon of fish sauce, and a pinch of salt and black pepper. Whisk vigorously for about 1-2 minutes until frothy.

Fold in 1 cup of cooked crab meat, 2 chopped green onions, and a handful of chopped cilantro into the egg mixture.

Place a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil, allowing it to heat for about 1 minute.

Pour half of the egg and crab mixture into the skillet, tilting to spread evenly. Cook for about 3-4 minutes until edges set.

Carefully fold the omelette in half and let it cook for an additional 1-2 minutes.

Repeat cooking process with remaining egg mixture.

Serve warm, garnished with fresh lime wedges on the side.