Kimchi Omelet

Breakfast for dinner. Those words are like music to my ears. There are many days in a month when I just feel like having a plate of eggs sunny-side-up or French toast or a bagel with lox for dinner. (Similarly, a slice of pizza or leftover pad thai in the morning sounds delicious.)

Last night I was craving eggs with kimchi again. I hadn't made a meal with that particular combo in a while, but I felt like fortifying myself with an extra dose of kimchi, seeing how it's good for the immune system and all. Every other person I know seems to have gotten struck with the flu lately. And when you're riding the NY city subways and people are around you are coughing, it's good to be prepared.

Here's my arsenal of good foodstuffs to prevent illness. Yes, all the orange juice is for one person. Not pictured is the 12 containers of Greek yogurt that also came with the Fresh Direct order.

The omelet itself is super easy, possibly easier than the Fried Eggs with Kimchi that many of you seemed to like. I just sautéed the scallions, mushrooms, and kimchi in the pan, added a bit of seasoning, and poured the eggs into the pan around the other ingredients. Folding the eggs together perfectly requires a bit of practice, but even with a little breakage the omelet is still the perfect quick meal for any time of the day.

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Kimchi Omelet

Serves 1

Ingredients

  • 1 tablespoon cooking oil

  • 1 scallion, thinly sliced

  • 5 fresh shiitake or cremini mushrooms, stems discarded and caps thinly sliced

  • 1/2 teaspoon sesame oil

  • 1/4 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper

  • 1/4 cup chopped kimchi, plus 1/4 cup kimchi for serving on the side (this can be left whole)

  • 3 large eggs, beaten

Instructions

  1. Add the oil to a large nonstick skillet over medium heat and swirl to coat the base. Add most of the chopped scallions the chopped scallions (reserving a small bit for garnish) and mushrooms and sauté for about 2 minutes. Add the sesame oil, salt, and black pepper and stir.

  2. Add the 1/4 cup of chopped kimchi. Pour in the eggs and and tilt the pan all around until the eggs cover the bottom. Cook until the eggs are set, about 1 to 2 minutes, then turn off the heat. With a spatula, carefully fold the eggs in half or into quarters, then transfer to a plate. Add the rest of the scallions on top and serve with the remaining 1/4 cup of kimchi on the side.

RecipesDiana KuanBreakfast, Eggs, Gluten-Free, Kimchi, Recipes, Vegetarian10 Comments