Serves 2
10 min
Kimchi Omelet
Recipe GLPR2a78b30eeb0ea8
A quick and savory Korean-inspired omelet loaded with tangy kimchi, tender zucchini, and fresh green onions. Sweet mirin adds a subtle floral note to the fluffy eggs, creating a satisfying breakfast or light meal that comes together in just 10 minutes.
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Ingredients
1 teaspoon cooking oil
2 large eggs
1 teaspoon sweet rice wine (mirin)
1/2 stalk green onion, green part only, cut into 1 1/2-inch lengths
2 tablespoons chopped kimchi, plus extra for serving
1/4 medium zucchini, sliced very thinly into half-moons
Salt and pepper to taste
Directions
Crack the eggs into a mixing bowl and add the mirin. Whisk together until well combined, then set aside.
Place a nonstick skillet over medium-high heat and add the cooking oil. Let it heat for about 30 seconds until shimmering.
Add the sliced zucchini, green onion pieces, and chopped kimchi to the hot skillet. Sauté for 2 minutes, stirring occasionally, until the zucchini begins to soften.
Reduce heat to medium. Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle with salt and pepper to taste.
Cover the skillet and cook for 2 minutes, or until the egg is nearly set but the top still appears slightly wet.
Remove the lid and fold the omelet in half using a spatula. Cook uncovered for another 1-2 minutes until the center is completely set (the eggs should no longer wobble when gently shaken).
Transfer the omelet to a plate and serve immediately with extra kimchi on the side.
