I created this omelette because I needed a healthy breakfast recipe to offset the decadent maple bacon baked oatmeal one that I posted a few days ago. I also think that kimchi and eggs are a delicious combination, and with this omelette, I can honestly say that I just won breakfast. It’s that good.
Kimchi is a fermented food, which by now you might know is great for your gut bacteria. Not that you want to think about gut bacteria when you’re looking at a recipe, but I have to mention it. Keeping those little guys in our guts healthy is important because they’ve been shown to help our immune system, and may even play a part in our weights and in our moods. So you want to keep ‘em happy, and eating fermented foods is one way to do that.
Kimchi is yummy, but does it ever stink. I mean, it’s fermented cabbage with fish sauce, so yeah – it’s going to smell. I bought the kimchi for this recipe while I was at work, and it stunk up my office so much that I was scared my clients were going to be grossed out. So, I took the jar of kimchi and put it into my friend’s office next to mine because he wasn’t there and he wasn’t seeing anyone that day. Needless to say that he was overwhelmed by the reek when he got back! Kimchi bomb, ha ha!!
You can make this omelette with any vegetables you have on hand, really. I used kale, which I sautéed lightly in olive oil, and sweet potato, which I microwaved whole and then cubed.
I envision this recipe as something you’d eat when you want a substantial, protein-rich meal – breakfast or otherwise – with a bit of umami deliciousness. You’ll be full for a while after this one.
I made this kimchi omelette in a pan that can go into the oven – I used my All-Clad – because most of the cooking is done under the broiler. I can’t stand goopy eggs, so mine was thoroughly cooked and you can see in the photos that the kale crisped up delightfully.
Oh – and you’ll see that I photographed this omelette with potato chips. They’re the perfect accompaniment to it, but if you’re not into chips, serve the omelette with salad, toast, or nothing…because it can definitely stand on its own.
Serves 2 generously
4 extra large or 5 large eggs
2 cups chopped fresh kale
1.5 cups cubed cooked sweet potato
¾ cup kimchi
¼ cup milk
1T olive oil
Cilantro and avocado to garnish
Preheat the broiler and put the oven rack up to the highest level.
Crack the eggs into a bowl and add the milk. Scramble together and set aside.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the kale and sautee for around 2-3 minutes, then add the sweet potato and sautee for another 2-3 minutes.
Add the kimchi to the kale and sweet potato and sautee together for a few minutes. Spread the vegetable-kimchi mixture evenly over the bottom of the skillet.
Pour the scrambled eggs over the vegetables and cook at medium-high heat on the stovetop for around 1-2 minutes.
Take the skillet and put it under the broiler.
Broil until the eggs are set and the omelette is cooked through.
Remove the skillet from the broiler. Sprinkle the omelette with cilantro and lay slices of avocado on it.
Using a spatula, loosen the edges of the omelette from the sides of the skillet and sliding the spatula under the omelette, fold the omelette in half. Slide out of the skillet onto a serving plate or divide in half right in the pan and put onto 2 plates.
Garnish with more cilantro and avocado if you want.
If the kimchi isn’t spicy enough for you, add some red pepper flakes or sriracha before eating.