Kimchi Omelet
Whipping up a delightful and flavorful Korean-inspired omelet dish, this recipe combines the richness of eggs with the vibrant crunch of zucchini, the subtle sweetness of sweet rice wine (mirin), and the tangy kick of kimchi. Brightly colored and bursting with savory goodness, this dish is an exciting twist on classic omelets.
— Constant Cookbook
Ingredients
- 2 eggs
- 1 teaspoon sweet rice wine (mirin) - I prefer Mitsukan brand
- 1 teaspoon cooking oil
- 1/4 zucchini, sliced very thinly in half-moons
- 1/2 stalk green onion, green part only, cut into 1 1/2" lengths
- 2 tablespoons chopped kimchi, plus more for serving
- salt and pepper to taste
Instructions
- In a bowl, beat the eggs together with the mirin.
- Heat a nonstick skillet over medium-high heat with the cooking oil. Add the zucchini, green onion and the chopped kimchi and saute for 2 minutes.
- Pour in the egg mixture, season with salt and pepper. Turn the heat to medium and cover skillet. Cook for 2 minutes, or until the egg is nearly set. Fold omelet in half and cook until done. Serve with additional kimchi on the side.
Cook Time
5M
Prep Time
PT5M
Yield
serves 2
Nutrition
- Calories: 179 kcal
- Carbohydrate Content: 3 g
- Protein Content: 12 g
- Fat Content: 13 g
- Saturated Fat Content: 3 g
- Cholesterol Content: 327 mg
- Sodium Content: 130 mg
- Fiber Content: 1 g
- Sugar Content: 2 g
- Serving Size: 1 serving
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