When I was younger, I could wake up and go hours without eating. In fact, the thought of eating right after waking up made me feel slightly queasy. Lately, however, this has changed drastically. These days, I often wake up to the sound of my stomach growling. I need to eat as quickly as possible so often opt for oatmeal (cooked the night before) or yogurt. But sometimes I need a change of pace, and this kimchi omelet was a perfect addition to my morning rotation. The eggs and zucchini make this wonderfully filling, while the kimchi’s flavor means spicing is effortless. And, of course, it’s quick and easy to make. I can’t resist serving this omelet with a couple slices of bacon (which I always find to be a great complement to kimchi), but it’s absolutely delicious on its own as well.
Kimchi Omelet (adapted from Steamy Kitchen)
Yield: 1 omelet
- 3 eggs
- 1/2 Tbsp mirin
- salt and pepper, to taste
- 1/2 Tbsp vegetable oil*
- 1/4 of a zucchini, sliced very thinly in half-moons
- 1 scallion, light green and white parts, thinly sliced + green parts, thinly sliced
- 2 Tbsp chopped kimchi**
*Bacon fat also works great here.
**Most kimchi is not vegetarian, but vegetarian kimchi can usually be found (or made) without too much trouble.
- In a small bowl, combine 3 eggs, 1/2 Tbsp mirin, and salt and pepper, to taste, and beat together.
- Heat 1/2 Tbsp vegetable oil in a non-stick pan over medium-high heat, then add 1/4 of a zucchini, sliced very thinly in half-moons, 1 scallion, light green and white parts, thinly sliced, and 2 Tbsp chopped kimchi, and sautee until the zucchini has softened, about 3 – 5 minutes.
- Pour the egg mixture into the pan, lower the heat to medium, and cook, covered, until the egg is almost set, about 3 minutes.
- Fold the omelet in half, and continue to cook until the egg has just set through, about 1 – 2 more minutes.
- Top with 1 scallion, green parts, thinly sliced, and serve warm, with additional kimchi or bacon, if desired.