Spicy Kimchi Frittata
Recipe GLPRf851de0b34faef
A Korean-inspired frittata combining fluffy eggs, umami-rich shiitake mushrooms, and spicy kimchi for a quick, protein-packed breakfast or light main course. This gluten-free dish brings bold flavors to your table in just minutes.
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Ingredients
2 tablespoons olive oil
5 large eggs
½ cup low-fat milk
2 teaspoons black pepper
2 tablespoons chopped kimchi
½ cup sliced shiitake mushrooms
2 tablespoons diced scallions
Directions
Preheat your oven to 375°F. In a medium bowl, whisk together the eggs, low-fat milk, and black pepper until well combined and smooth.
Heat the olive oil in a 10-inch oven-safe skillet over medium-high heat. Once hot, add the sliced shiitake mushrooms and sauté for 3–4 minutes until they begin to soften and release their moisture.
Stir the chopped kimchi into the mushrooms and cook for 1 minute to warm through and distribute the spicy flavor.
Pour the egg mixture into the skillet, gently stirring to distribute the mushrooms and kimchi evenly. Cook for 2–3 minutes on the stovetop until the edges begin to set but the center remains slightly wet.
Sprinkle the diced scallions over the top, then transfer the skillet to the preheated oven. Bake for 8–10 minutes, until the center is just set and no longer jiggles when the pan is shaken. The internal temperature should reach 160°F.
Remove from the oven and let cool for 1 minute. Slide onto a cutting board, cut into 2 portions, and serve immediately.
