Serves 1
10 min
Crispy Kimchi and Cheddar Omelette
Recipe GLPRb34d96a2a3a063
A fluffy omelette filled with tangy kimchi and melted cheddar cheese, cooked until the edges are golden and crispy. This Korean-inspired egg dish combines the spicy, fermented heat of kimchi with the sharp, creamy flavor of cheddar for a satisfying, protein-rich meal.
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Ingredients
2 large eggs
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon unsalted butter
2 tablespoons shredded cheddar cheese
1/4 cup kimchi, squeezed dry and coarsely chopped
Directions
Crack the eggs into a small bowl. Add a pinch of kosher salt and freshly ground black pepper. Whisk vigorously until the whites and yolks are fully combined and the mixture is light and slightly frothy, about 1 minute.
Heat a nonstick or well-seasoned skillet over medium-high heat. Once hot, add the butter and swirl to coat the entire cooking surface evenly.
Pour the egg mixture into the skillet. Let it sit undisturbed for about 20 seconds, allowing the bottom to set slightly. Using a spatula, gently push the cooked portions toward the center while tilting the pan so uncooked egg flows to the edges. Repeat this motion 2–3 times.
When the eggs are mostly set but still have a thin layer of barely wet egg on top (after about 2–3 minutes total), scatter the shredded cheddar cheese and chopped kimchi over one half of the omelette.
Allow the omelette to cook for another 20–30 seconds to ensure the cheese begins to melt and the eggs reach a safe internal temperature of 160°F.
Using a spatula, fold the half without the filling over the half with the cheese and kimchi. Slide onto a plate and serve immediately.
