Korean Kimchi Omelette
Recipe GLPR11f1524f69c531
A vibrant, savory omelette infused with tangy kimchi and sesame oil, topped with fresh tomato and creamy avocado. This Korean-inspired breakfast or lunch features perfectly cooked eggs with a golden exterior, complemented by the bold flavors of fermented vegetables and a sprinkle of toasted sesame seeds.
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Ingredients
1 teaspoon avocado oil
1/2 teaspoon sesame oil
2 eggs, beaten
2 tablespoons kimchi, chopped
1 medium tomato, sliced
1/2 avocado, sliced
1/4 teaspoon sesame seeds
salt to taste
black pepper to taste
Directions
Heat the avocado oil in a non-stick skillet or omelette pan over medium-high heat until shimmering, about 1 minute.
Pour the beaten eggs into the center of the hot pan and let them set for about 30 seconds without stirring.
Using a spatula, gently push the cooked egg toward the center while tilting the pan, allowing any uncooked egg to flow to the edges. Repeat until the top is just barely set but still slightly moist, about 1–2 minutes total.
Scatter the chopped kimchi over one half of the omelette and drizzle with the sesame oil.
Fold the omelette in half over the kimchi, cooking for another 10–15 seconds to ensure the egg is fully set to an internal temperature of 160F.
Slide the omelette onto a serving plate and immediately top with tomato slices and avocado slices.
Sprinkle the sesame seeds over the top, then season with salt and black pepper to taste before serving.
