American•quick
Kimchi Omelet
This Kimchi Omelet will be your new favorite way to eat eggs in the morning! It's full of savory vegetables (green onion and zucchini) and the chopped kimchi inside gives it a little spicy, crunchy, kick. It's so easy to make, you have to give it a try!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
1
- 2 eggs
- 1 tsp sweet rice wine (mirin - I prefer Mitsukan brand)
- 1 tsp 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 tbsp chopped kimchi (plus more for serving)
- salt and pepper to taste
Instructions
- 1
In a bowl, beat the eggs together with the mirin.
- 2
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.
- 3
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.