Serves 2
12 min
Kimchi Omelet
Recipe GLPR6498a1850479a1
A simple, savory Korean-inspired omelet filled with tangy kimchi, tender zucchini, and fresh scallions. Cooked until golden and served folded, this quick egg dish brings bright flavors and satisfying warmth to breakfast or lunch.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 large eggs
1 teaspoon mirin
salt to taste
black pepper to taste
1 teaspoon vegetable oil
1/4 zucchini, thinly sliced
1/2 scallion, cut into 1 1/2-inch batons
2 tablespoons chopped kimchi
Directions
Crack the eggs into a bowl and whisk together with salt, black pepper, and mirin until well combined.
Heat the vegetable oil in a nonstick skillet over moderate heat. Add the sliced zucchini, scallion batons, and chopped kimchi. Sauté for about 2 minutes, stirring occasionally, until the vegetables are slightly softened.
Pour the beaten egg mixture over the vegetables in the skillet. Cover the skillet and cook over moderate heat for 2 minutes, allowing the eggs to set on the bottom and sides while the center remains slightly creamy.
Remove the lid and gently fold the omelet in half with a spatula. If you prefer a firmer texture, continue cooking for another 30 seconds to 1 minute until the eggs reach an internal temperature of 160°F.
Slide the omelet onto a serving plate and enjoy warm. Serve with additional chopped kimchi on the side if desired.
