Serves 4
22 min
Kimchi Frittata with Sriracha Drizzle
Recipe GLPR038408529ec79a
A savory Korean-inspired frittata featuring tangy fermented kimchi, topped with a spicy sriracha and vinegar glaze. Eggs are cooked until set with soy sauce seasoning, scallions, and white pepper for a quick, protein-rich main course that's naturally low-carb and vegetarian.
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Ingredients
1 tablespoon unseasoned rice vinegar
1 teaspoon honey
3/4 teaspoon sriracha, or to taste
5 large eggs
1 teaspoon low-sodium soy sauce
White pepper to taste
1 cup kimchi, drained
2 scallions, trimmed
1 tablespoon vegetable, peanut, or canola oil
Directions
Make the sriracha drizzle by whisking together the rice vinegar, honey, and sriracha in a small bowl. Set aside.
In a large bowl, crack the eggs and whisk them together with the soy sauce and white pepper until well combined.
Chop the drained kimchi into bite-sized pieces and slice the scallions into 1/2-inch pieces, keeping whites and greens separate.
Heat the oil in a 10-inch nonstick skillet over medium heat until shimmering.
Add the kimchi and scallion whites to the hot skillet and sauté for 1 minute until fragrant.
Pour the egg mixture over the kimchi and stir gently to distribute the ingredients evenly. Allow the eggs to cook undisturbed for 2 to 3 minutes until the edges begin to set.
Using a silicone spatula, gently push the cooked egg toward the center of the skillet while tilting to let uncooked egg flow to the edges. Repeat this process every 1 to 2 minutes until the frittata is nearly set but still slightly moist on top, about 4 to 6 minutes total.
If the top is still wet, carefully place the skillet under a preheated broiler for 1 to 2 minutes to finish cooking the top, watching carefully to avoid burning.
Remove from heat and let rest for 1 minute. The internal temperature should reach 160F for food safety.
Slide the frittata onto a cutting board and scatter the scallion greens over the top. Drizzle the sriracha glaze across the surface and serve warm, cut into 4 wedges.
