Perhaps 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.
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French-Korean Omelette Fusion: A Delicious East-Meets-West Twist
A good omelette is an absolute fundamental of cooking, often one of the first dishes taught in culinary school. It's a classic dish that works beautifully for breakfast, lunch or dinner, especially with this version's extra filling.
With this recipe, I combine French and Korean cuisine by adding kimchi. Though typically served as a side dish, it works very well as an addition to an egg dish, adding a savory, umami flavor, just like in my kimchi scrambled eggs.
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.
For more fusion kimchi recipes, check out this easy version of kimchi carbonara pasta or kimchi deviled eggs recipe. Another tasty one is this kimchi burrito.
Ingredients
- bacon - Classic smoked bacon is best for a rich, savory, crispy bite. Thick-cut bacon adds a meatier, chewier texture with bold flavor but it might bulk up the omelette too much. You could also use turkey bacon if you prefer.
- spinach - Fresh baby spinach works great.
- butter - The butter will help prevent the omelette from sticking to the pan.
- kimchi - Use prepared kimchi or check out my easy recipe tutorial: how to make Korean kimchi.
- cheddar cheese - I use old cheddar for the sharp, addictive flavor. To tone it down you can use mild or medium. For more meltability you can try mozzarella.
*Check recipe card for ingredient amounts.
How to Make a Kimchi Omelette
Step 1. In a medium frying pan (approximately 10”) over medium heat, cook the diced bacon until crispy and set it aside.
Step 2. In the same pan, add the mushrooms and spinach. Cook until tender, a few minutes. Set aside.
Step 3. In a medium bowl, beat the eggs. Season with some salt and pepper.
Step 4. Melt the butter in the same frying pan, over medium heat. 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.
Step 5. Reduce heat to low. Spread the eggs out so that they cover the entire bottom of the pan.
Step 6. Add the bacon, spinach, mushrooms, kimchi and cheese to one side.
Step 7. 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.
Step 8. Transfer the kimchi omelette to a plate and serve with sour cream and green onions, if desired.
Joss' Tips
- Careful when transferring from pan to plate: When it comes time to transfer the kimchi omelette to a plate, you don't want to ruin your beautiful masterpiece. 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!
- Easier method: Instead of rolling the kimchi omelette up in the pan, you could also fold it over in half. This is an easier approach and it will still taste delicious!
- Beat the eggs well: Whisk the eggs thoroughly until the yolks and whites are fully combined for a fluffy texture.
- Use a non-stick pan: This is ideal for releasing the egg from the pan more easily.
Kimchi Omelette FAQs
The omelette does taste best when served immediately but you can store leftovers in an airtight container in the fridge for up to 3 to 4 days.
To reheat the kimchi omelette, microwave it or warm it up in a skillet over medium heat (covering it with a lid if possible).
There are two main 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.
More Delicious Kimchi Recipes to Try
If you tried this 🍳 Korean Kimchi Omelette Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Kimchi Omelette
Ingredients
For the Kimchi Omelette
- 1 strip raw bacon - diced
- ½ cup mushrooms - sliced
- ½ cup spinach - chopped
- 3 large eggs
- 1 tablespoon butter
- 3 tablespoons kimchi - drained and chopped
- ¼ cup cheddar cheese - shredded
Optional Garnishes
- green onions - sliced
- sour cream
Instructions
- In a medium frying pan (approximately 10”) over medium heat, cook the diced bacon until crispy and set it aside.
- In the same pan, add the mushrooms and spinach. Cook until tender, a few minutes. Set aside.
- In a medium bowl, beat the eggs. Season with some salt and pepper.
- Melt the butter in the same frying pan, over medium heat. 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.
- 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.
Equipment
Notes
- Pan to plate tip: 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.
- Fridge storage: Leftover omelette can be stored in an airtight container in the fridge for up to 3 to 4 days.
- Reheating: To reheat the kimchi omelette, microwave it or warm it up in a skillet over medium heat (covering it with a lid if possible).
- Beat the eggs well: Whisk the eggs thoroughly until the yolks and whites are fully combined for a fluffy texture.
- Non-stick pan: This is ideal for releasing the egg from the pan more easily.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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