Kimchi Omelet

8 20 433
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 1
Kimchi Omelet
Health Rating


1 tbsp Extra virgin olive oil
1 stalk(s) Green onion, scallion, ramp (thinly sliced)
5 mushroom(s) Cremini (Italian) mushroom (stems discarded, thinly sliced)
1/2 tsp Sesame oil (or coconut oil)
1/4 tsp Sea salt
1/8 tsp Black pepper
1/2 cup Kimchi (divided)
3 large egg Egg (beaten)


1. Add the oil to a large nonstick skillet over medium heat and swirl to coat the base. Add most of the chopped scallions the chopped scallions (reserving a small bit for garnish) and mushrooms and sauté for about 2 minutes. Add the sesame oil, salt, and black pepper and stir.

2. Add the 1/4 cup of chopped kimchi. Pour in the eggs and and tilt the pan all around until the eggs cover the bottom.

3. Cook until the eggs are set, about 1 to 2 minutes, then turn off the heat. With a spatula, carefully fold the eggs in half or into quarters, then transfer to a plate.

4. Add the rest of the scallions on top and serve with the remaining 1/4 cup of kimchi on the side.



are a great source of protein and contain some important B vitamins!

Nutrition Facts

Per Portion

Calories 433
Calories from fat 291
Calories from saturated fat 64
Total Fat 32 g
Saturated Fat 7.1 g
Trans Fat 0.1 g
Polyunsaturated Fat 4.8 g
Monounsaturated Fat 17.5 g
Cholesterol 578 mg
Sodium 1660 mg
Potassium 631 mg
Total Carbohydrate 13.6 g
Dietary Fiber 1.8 g
Sugars 3.1 g
Protein 21.9 g

Dietary servings

Per Portion

Meat Alternative 1.7
Vegetables 2.2

Energy sources

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