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Kimchi-topped Omelet

Serving Size

1

Ingredients

  • 2-3 eggs
  • 1 tsp olive oil
  • 1/4 cup kimchi
  • 1/4 cup zucchini sliced thin
  • 1 tbsp green onion sliced
  • 1 orange

Directions

  • Heat olive oil in a skillet over medium heat.
  • Whisk the eggs in a small bowl until well combined.
  • Add sliced zucchini to the skillet and sauté for about 3–5 minutes until softened.
  • Pour the whisked eggs into the skillet, tilting the pan slightly to spread them evenly. Let them cook until the edges start to set.
  • Evenly distribute the kimchi and sliced green onions over the eggs.
  • Cook for another 2–3 minutes or until the eggs are fully set and no longer runny.
  • Fold the omelet in half and transfer to a plate.
  • Serve with a fresh orange on the side.

Notes

More Veggies: Add bell peppers, mushrooms, or extra green onions for added texture and nutrients. More Toppings: Sprinkle with cheese or a dollop of Greek yogurt for extra richness. For a Crispier Texture: Let the kimchi cook for 30 seconds before adding eggs to enhance its flavor. Vegetarian: Kimchi often contains fish sauce, but you can find it without it if you want to try it!

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