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.
½ cup mushrooms, ½ 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, ¼ 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.