This recipe is for an easy, flavorful and super delicious Kimchi & Scallion Omelette. This recipe only calls for a few ingredients and is ready to serve in only 10 minutes. Make this Kimchi & Scallion Omelette for breakfast, brunch or lunch (or why no dinner). This omelette is both vegetarian, gluten, grain free and low carb.
I don’t even dare to tell you how often I eat an omelette for either breakfast, lunch or dinner. It’s really my go-to fast food when I want something that is both quick, easy, healthy and nutritious. An omelette is not only both quick and easy to make and very nutritious. It is also so versatile and wallet friendly. I love making an omelette with either leftovers that I don’t know how to use or when Im in the mood for a specific cuisine, but still want to make something easy and quick. This omelette is an asian inspired omelette made with kimchi sauce and scallion. The omelette is made with only five ingredients and served along with a fresh and crunchy carrot and Bok Choy salad. This omelette is perfect to make both for breakfast, brunch, lunch or dinner. It is both vegetarian, gluten, grain, dairy free and low carb.
A few tips:
- I only used kimchi sauce for this omelette, but you can also add the actual kimchi if you like.
- If using kimchi in the omelette make sure to cut it into smaller sizes so that you don’t get any too big chunks.
- I added some sriracha sauce to the omelette batter since I wanted it a bit more spicy. But you can skip it if you prefer a less spicy omelette.
- Don’t fry the omelette for too long so it gets dry. I like to fry my omelette just until the egg sets.
Ingredients for this Kimchi & Scallion Omelette:
- Eggs
- Scallion
- Kimchi sauce
- Sriracha (optional)
- Sesame oil
- Olive oil
- Green leaves
- Garlic clove
- Tamari or soy sauce
- Carrot
- Black sesame seeds
Other recipes you might like:
- Souffle Omelette with Mushrooms (Vegetarian, Gluten, Grain, Dairy Free & Low Carb)
- Asparagus & Feta Cheese Omelette (Vegetarian, Gluten, Grain Free & Low Carb)
- Poached Eggs with Greek yogurt & Fried Halloumi (Vegetarian, Gluten, Grain Free & Low Carb)
- Poached Eggs with Yogurt & Tomatoes (Vegetarian, Gluten, Grain Free & Low Carb)
- Savory Eggs Muffins (Vegetarian, Gluten, Grain Free & Low Carb)
- Zucchini & Ricotta Frittata (Vegetarian, Gluten, Grain Free & Low Carb)
- Asparagus Frittata with Pesto & Burrata (Vegetarian, Gluten, Grain Free & Low Carb)
Kimchi & Scallion Omelette (Vegetarian, Gluten, Grain, Dairy Free & Low Carb)
Ingredients
For the omelette
- 3 Eggs
- 1/2 Scallion (both white and green part) thinly sliced
- 1 tbsp Kimchi sauce (sauce from a kimchi jar, you can also add some of the kimchi if you prefer, I did not use it for this omelette)
- 1/2 tsp Sriracha (optional)
- 1/2 tsp Sesame oil
- Olive oil, to fry
For the salad
- 1 hand full of Green leaves
- 3-4 Bok choy leaves
- 1 Garlic clove minced
- 1/2 tsp Tamari or soy sauce
- 1/2 Carrot shaved
- 1/2 Scallion (both white and green part) thinly sliced
- Black sesame seeds, to top
- Olive oil, to fry
Instructions
- Preheat two nonstick pans over medium heat with some olive oil.
- Add the scallion to one of the pans and fry for about one minute. If using kimchi (not only kimchi sauce) also add the kimchi to the pan and let it fry with the scallion.
- Add garlic to the other pan and let it fry for one minute.
- Meanwhile whisk eggs, kimchi juice and sriracha on a bowl until small bubbles start to form.
- Add the sesame oil to the pan with the scallion.
- Pour the egg mixture into the pan and let it fry for 2-3 minutes, just until it sets (unless you prefer a dryer omelette, then let it fry for another minute or so).
- Add the Bok Choy and Tamari/soy sauce to the pan with the garlic and let it fry for about 1-2 minutes, until warm and a little browned.
- Meanwhile place green leaves on a plate. Shave the carrot and place on top.
- Add the book choy on top of the salad and place the omelette on the side when done. Sprinkle with sesame seeds.