Kimchi Omelet
Serves oneAdapted from The Steamy Kitchen’s Healthy Asian Favorites
by Jaden Hair of Steamy Kitchen
I don’t think I’ve ever made a recipe so fast from a book. And it wasn’t just easy, it was a great-tasting dish that came together in a couple of minutes.
Jaden’s recipe called for zucchini slices, which I didn’t have on hand, so I omitted them. But mushrooms, peas, or a fistful of chopped greens (like kale or Swiss chard) would be other possibilities, or even seafood such as shrimp or prawns. She did mention the secret ingredient is mirin, which I did have on hand from making Teriyaki Chicken. If you don’t have it, you might want to add a tiny dash of rice wine vinegar and a teensy sprinkle of sugar.
- 2 large eggs
- salt
- black pepper
- 1 teaspoon vegetable oil
- 1/4 zucchini, thinly sliced
- 1/2 scallion, cut into 1 1/2-inch (4cm) batons
- a generous 2 tablespoons chopped kimchi
1. Mix the eggs in the a bowl with salt, a few turns of black pepper, and the mirin.
2. Heat the oil in a nonstick skillet. Sauté the zucchini, (or other vegetables) scallions, and kimchi for 2 minutes, stirring occasionally.
3. Add the eggs and cover the skillet, and let cook for 2 minutes over moderate heat.
4. Remove the lid and fold the omelet in half and cook further if you prefer your omelets more cooked.
Serve with additional kimchi on the side if you like.
