If you are looking for something new to do with your eggs in the morning then try this delicious kimchi and cheddar omelette. I don’t eat eggs very often and as a matter of fact they are always scrambled or made into an omelette using Egg Beaters. I have never cared for the whites unless they are minced small in a potato salad.
Well, I couldn’t resist this easy recipe I recently found using kimchi. I have really enjoyed discovering and eating new Asian ingredients such as gochujang, kimchi, spicy chili crisp – many have a “kick” to them. I keep finding kimchi recipes in more of the younger crowd of chefs/authors such as Alison Roman in her “Dining In Cookbook.” Kimchi has become a part of my diet and I can’t wait to make my own. Alison does provide a very simple recipe in her cookbook and I will probably give it a try!
Alison has held senior positions at Bon Appetit and Buzzfeed Food, worked at Milk Bar and is a former NYT Cooking columnist until 2020. She also has published two cookbooks, her other one is “Nothing Fancy.” Apparently, some comments she made about Chrissy Teagan and Marie Kondo were considered racist by many. She was suspended from the NYT and eventually decided to move on. I’m not quite sure what she is doing now – has her career ended – I doubt it!
Kimchi and Cheddar Omelette
- 2 large eggs or 1/2 cup Egg Beaters
- kosher salt and freshly ground black pepper to taste
- 1/2-1 tbsp. unsalted butter (for me 1/2 tbsp. was enough)
- 2 tbsp. sharp cheddar cheese
- 1/4 cup (or more) cabbage kimchi, drained and coarsely chopped (I like to use my kitchen scissors) – see Comment
Beat the eggs and season with salt and pepper to taste.
Heat the butter in an 8-inch skillet over medium-high heat until they start to foam. Add the eggs, swirling the pan to form an even layer. Immediately sprinkle the eggs with the cheese, followed by the kimchi. Cook the eggs until the underside starts to brown and the top is to your liking. Alison only cooks them for a couple of minutes, I like them cooked more.
Loosen the edges all around the eggs then fold the omelette onto itself. Cook to your liking!
I served my kimchi omelette with a whole what muffin and my homemade applesauce!
Comment: I use these small cans (5.64 oz.) from JayOne when I only need a small amount of kimchi
Recipe by cookingwithauntjuju.com
I’m a big fan of kimchi, so I’m sure I would enjoy this very much. 🙂
Me too Ronit! Love finding new ways to use it – getting ready for when I eventually make my own kimchi 🙂
Looking forward to reading about it.
After making Daikon radish pickles, that filled the kitchen with very unpleasant aroma that lasted for days, I doubt I’ll be trying to make kimchi at home – But maybe you’ll prove me wrong! 🙂
When a sister was stationed in Korea she said every balcomy in her apartment complex had these big urns full of homemade kimchi. When I dried my hot peppers I plugged the dryer in the garage because of the smell. When I use to make my own sauerkraut the fermentation jar was kept in my mudroom – far away from being bothered by the smell 🙂 I’m sure I’ll work something out when I do make a large batch of kimchi.
lol What an experience this must have been for your sister! Glad you have better options for placing the smelly foods! 🙂
that is a new thought. i would never have thought of adding kimchi to an omelette. sounds interesting.
The omelette was very good Sherry and so easy to make. I will add more kimchi the next time I make it and maybe a little more cheese 🙂
Love this! I have the book but haven’t opened it yet! Now I really can’t wait!