In the Kitch is reader-supported. External links may earn us a commission at no additional cost to you.

A good omelette is an absolute fundamental of cooking, often one of the first dishes taught in culinary school. An omelette is a classic meal that works beautifully for breakfast, lunch or dinner.

Perhaps you’re at the point, however, where the basic omelette isn’t doing it for you anymore. Enter the kimchi omelette: bringing Korean flavors to this classic dish, not only upping the interest factor but providing you with your daily dose of healthy probiotics.

Top view of kimchi omelette on white plate with sliced scallions, grated cheese and mushrooms on the side.

Kimchi Omelette Ingredients

Prepped kimchi omelette ingredients on marble background.
  • Bacon
  • Mushrooms
  • Spinach – fresh baby spinach works great.
  • Eggs
  • Butter – the butter will help prevent the omelette from sticking to the pan.
  • Kimchi
  • Cheddar cheese

People are catching on to kimchi. It is a fermented vegetable dish and is a staple in the Korean diet. The base of kimchi is typically cabbage and daikon radishes. It is popping up in Western grocery stores with greater frequency, typically found in the refrigerated section of the produce department or deli area and is sold in glass or plastic jars. Convenient, healthy and relatively affordable, it should be a welcome addition to any diet.

Kimchi omelette on white plate with sliced scallions and a fork.

Though typically served as a side dish, it works very well as an addition to an egg dish, adding a savory, umami flavor. The fermentation of the kimchi is what gives it its probiotic powers– much like sauerkraut, the good bacteria of kimchi is associated with helping to maintain good gut health.

Kimchi omelette on white plate with sliced scallions.

Tips & Info

When it comes time to transfer the omelette to a plate, tip the pan towards the plate to roll it out directly onto the plate, or use a spatula. Your first couple times might be sloppy but in time you’ll get the hang of it!

Instead of rolling the omelette up in the pan, you could also fold it over in half. This is an easier approach and it will still taste delicious!

There are two versions of omelettes: French and American style. The French style is light on the filling, has a runny center and is rolled up into a cylinder, whereas the American version is more loaded, tends to be more crispy and is folded in half. The French style should have little to no browning with a smooth surface.

Kimchi omelette on white plate with sliced scallions.

This recipe not only comes together quickly, it’s an unexpected twist on a simple classic that might make an ordinary meal seem pretty extraordinary.

What did you think of this twist on the omelette? Let us know in the comments!

Top view of kimchi omelette on white plate with sliced scallions, grated cheese and mushrooms on the side.

Kimchi Omelette

Joss Dyckson
This kimchi omelette brings Korean flavors to this classic dish, providing you with your daily dose of healthy probiotics.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine French, Korean
Servings 1
Calories 510 kcal


  • 1 strip bacon - diced
  • 1/2 cup mushrooms - sliced
  • 1/2 cup spinach - chopped
  • 3 eggs
  • 1 tablespoon butter
  • 3 tablespoons kimchi - drained and chopped
  • 1/4 cup cheddar cheese - shredded

To serve:

  • Green onions - sliced
  • Sour cream


  • In a medium frying pan (approximately 10”) over medium heat, cook the diced bacon until crispy and set it aside.
    1 strip bacon
  • In the same pan, add the mushrooms and spinach. Cook until tender, a few minutes. Set aside.
    1/2 cup mushrooms, 1/2 cup spinach
  • In a medium bowl, beat the eggs. Season with some salt and pepper.
    3 eggs
  • Melt the butter in the same frying pan, over medium heat.
    1 tablespoon butter
  • Once the butter is melted, add the beaten eggs. Stir the eggs around with a spatula and shake the pan around until a few curds form but the eggs are still runny.
  • Reduce heat to low. Spread the eggs out so that they cover the entire bottom of the pan.
  • Add the bacon, spinach, mushrooms, kimchi and cheese to one side.
    3 tablespoons kimchi, 1/4 cup cheddar cheese
  • Let the omelette cook until the eggs are just set, about 1 to 2 minutes more. Then, you can use the spatula to gently roll the omelette up or fold it in half. It should have little to no browning on the surface.
  • Transfer to a plate and serve with sour cream and green onions, if desired.


10" Frying Pan


Calories: 510kcalCarbohydrates: 4gProtein: 28gFat: 42gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 564mgSodium: 622mgPotassium: 487mgFiber: 1gSugar: 2gVitamin A: 2760IUVitamin C: 5mgCalcium: 294mgIron: 3mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

Keyword eggs, kimchi
Want to see our recipes in action?Subscribe to our channel on Youtube!


Kimchi Cream Cheese Spread

Leave a Reply

Your email address will not be published. Required fields are marked

Recipe Rating

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}