Kimchi & Scallion Omelette (Vegetarian, Gluten, Grain, Dairy Free & Low Carb)
This is an easy yet very flavorful and delicious omelette with asian tastes that is perfect to serve both for breakfast, brunch or lunch
Servings 1
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.