Kimchi Omelet — a totally new idea to me. My sister, Sharon, sent me to David Lebovitz’s blog to learn about making one. What most impressed me—besides loving this quick and delicious way to eat kimchi—was David’s simple and fuss-free technique for preparing omelets. Guaranteed success using only tasty ingredients and a non-stick omelet pan.
White kimchi and lots of greens
These days, our fridge always has some portion of a jar of white kimchi in it. Once I confirmed that we still had some local farm eggs with deeply colored yolks, I immediately set about making a kimchi omelet. I adapted David’s recipe using my white kimchi and a little bit of sambal oelek to increase the heat along with lots and lots of kale precooked with a little garlic in a separate pan. This very puffy and appealing omelet would be perfect any time of the day. The kimchi omelet cooks up surprisingly huge with just two eggs. Yet it tastes light and fresh with all the vegetables.
Even without a non-stick pan
In Arizona last week, I used bagged baby kale (prewashed, pre-cut and oh so easy). I used a 10-inch sauté pan and extra eggs. As the pan wasn’t non-stick, I used a little extra butter and cooked the eggs with the lid on the pan for another minute or so. I then let the pan sit a moment before flipping it upside down and turning out a frittata instead of a folded omelet. Equally delish.
If you’ve got eggs, greens and kimchi
This recipe’s for you. Enjoy!
Kimchi Omelet w/ Kale & Green Onion
Inspired by and adapted from a recipe from David Lebovitz
One large, puffy omelet
Total Time: 15 minutes
1 teaspoon olive oil
3 cups lightly packed kale, leaves cut into 1 x 2-inch pieces, and stems sliced ¼-inch thick
1 clove garlic, crushed
1/3 cup White Kimchi
½ teaspoon sambal oelek
2 tablespoons chopped fresh parsley and/or cilantro
2 large or 3 medium eggs
Few twists black pepper
1 tablespoon milk alternative or milk
1 tablespoon olive oil, butter or coconut oil
1 green onion cut into 1½-inch matchsticks
- Place the olive oil in a small sauté pan over medium heat. When hot stir in the kale stems, leaves and crushed garlic. Sprinkle lightly with a little salt and pepper. After one minute stir in 2 tablespoons of water and cover the pan. Cook the kale for 5 minutes. Remove the lid and continue to cook until the kale is tender and all the water has evaporated. Set the kale aside.
- While the kale is cooking, combine the kimchi with the sambal oelek. Mix the eggs in a small bowl with the salt, pepper and milk alternative.
- Heat the remaining olive oil, butter or coconut oil in a non-stick omelet pan over medium heat. Sauté the green onion for 30 seconds. Stir in the kale to heat it through. Sprinkle the kimchi on top. Pour in the eggs. Cover the pan with a tight-fitting lid. Cook for 2 minutes.
- Turn off the heat. Remove the lid. Sprinkle the omelet with half of the fresh herbs. Hold the pan so the omelet slides out of it onto an awaiting plate. Tilt the pan at the last moment in order to fold the omelet in half. Sprinkle the kimchi omelet with the remaining fresh herbs and enjoy.