Pickle the fresno chile. Remove the seeds and slice the fresno. Combine ¼ cup boiling water with ¼ cup rice vinegar, 1 teaspoon sugar, and a pinch of salt. Stir until the sugar has dissolved. Add the chilies and let sit for at least 30 minutes.

Make the spicy ketchup. Mix the ketchup with 2 teaspoon sambal and ¼ teaspoon black pepper. Set aside.

Heat 1 tablespoon oil in a medium saute pan. Saute the sliced bell peppers until softened and slightly charred, about 4-5 minutes. Remove from heat and keep warm.

Whisk together 1 tablespoon cornstarch with 1 tablespoon water, ½ teaspoon soy sauce, and ½ teaspoon fish sauce in a medium bowl until well combined. Add the 2 eggs and whisk together.

Heat ¼ cup oil in a small saute pan over medium-high heat. When the oil starts to shimmer, add the egg mixture, and cook until golden brown. Carefully flip the omelet and cook for another 30 seconds or until cooked. Remove from heat.

Top the Thai omelet with crispy shallots, cilantro, scallions, Thai basil, and pickled chilies. Serve with spicy ketchup.