Kimchi Omelette
This kimchi omelette brings Korean flavors to this classic dish, providing you with your daily dose of healthy probiotics. This recipe not only comes together quickly, it's an unexpected and delicious twist on a simple classic.
Servings: 1
Calories: 510kcal
Equipment
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.
Video
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
Calories: 510kcal | Carbohydrates: 4g | Protein: 28g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 564mg | Sodium: 622mg | Potassium: 487mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2760IU | Vitamin C: 5mg | Calcium: 294mg | Iron: 3mg
