Kimchi Omelette
Using Kimchi is a fab way to jazz up the humble omelette, whether you want to make it for a healthy brunch or use it with rice for an Asian inspired meal, it will cover all options!
Prep
5 minutes
Total
10 minutes
- Begin by combining the eggs, salt and garlic granules in a large bowl and whisk well. Spoon in the kimchi and stir to mix into the egg mixture.
- Set a large non stick pan on a medium heat and add in the butter and oil, the oil will stop the butter from burning.
- Once the butter is bubbling but not brown, pour in the egg mixture and swirl around the pan so it is all an even layer.
- With a spatula start to slowly stir the eggs as you would when making scrambled eggs; when you feel the mixture begin to firm up and is starting to make wells in the pan, shake again to even out and turn the heat down to low.
- Slowly start to fold one side of the omelette gently into the middle - this may take some time so be delicate and go slowly! You still want it slightly wet in the middle as it will continue to cook when plated up.
- Keep folding so the egg mixture is almost rolled into a cylindrical shape. Carefully slide it onto a plate.
- With a clean tea towel, wrap it lengthwise down the omelette squeezing the sides in; keep doing this for a couple of minutes - this will help mould it into a clean, neat oblong shape.
- Carefully peel the towel away, if you feel it needs more shaping, go again for a little while longer.
- Slice into thin strips and serve immediately with a fresh free salad for a super healthy brunch or use it to top some Jasmine rice as I did for a lovely dinner!
Kimchi Omelette
Using Kimchi is a fab way to jazz up the humble omelette, whether you want to make it for a healthy brunch or use it with rice for an Asian inspired meal, it will cover all options!
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Prep
5 minutes
Total
10 minutes
Serves
US | Metric
Ingredients
-
6 Free Range Eggs
-
1 tsp Salt
-
1 tsp Garlic Granules
-
2 tbsps Kimchi
-
1 tsp Olive Oil
-
Knob of butter
- Begin by combining the eggs, salt and garlic granules in a large bowl and whisk well. Spoon in the kimchi and stir to mix into the egg mixture.
- Set a large non stick pan on a medium heat and add in the butter and oil, the oil will stop the butter from burning.
- Once the butter is bubbling but not brown, pour in the egg mixture and swirl around the pan so it is all an even layer.
- With a spatula start to slowly stir the eggs as you would when making scrambled eggs; when you feel the mixture begin to firm up and is starting to make wells in the pan, shake again to even out and turn the heat down to low.
- Slowly start to fold one side of the omelette gently into the middle - this may take some time so be delicate and go slowly! You still want it slightly wet in the middle as it will continue to cook when plated up.
- Keep folding so the egg mixture is almost rolled into a cylindrical shape. Carefully slide it onto a plate.
- With a clean tea towel, wrap it lengthwise down the omelette squeezing the sides in; keep doing this for a couple of minutes - this will help mould it into a clean, neat oblong shape.
- Carefully peel the towel away, if you feel it needs more shaping, go again for a little while longer.
- Slice into thin strips and serve immediately with a fresh free salad for a super healthy brunch or use it to top some Jasmine rice as I did for a lovely dinner!