Kimchi Frittata with Sriracha Drizzle

Name: Kimchi Frittata with Sriracha Drizzle
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: Korean
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

Recipe GLPR038408529ec79a

Korean

Breakfast

22 min

103 cal

Servings: 4

Oven

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4.25

This frittata relies entirely on supermarket staples available at every major Charlotte chain, and the ingredient list keeps the cost per serving well under $3. The stated 22 minutes misses 5–10 minutes of prep (chopping scallions and kimchi, whisking eggs), so expect a true time of 30–32 minutes start to finish. It's a flexible, forgiving one-pan dish that reheats decently and works for weeknight dinner or a casual brunch, though the sriracha heat makes it a polarizing choice for picky eaters in a family. The kimchi adds genuine seasonal interest—North Carolina's Asian markets stock excellent fresh kimchi, and Harris Teeter and Kroger now carry commercial bottles that work fine here.