Kimchi Omelette

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!

favorite

Prep 5 minutes

Total 10 minutes

Serves

US | Metric

Ingredients

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!