Kimchi Omelet

Health Highlights

Ingredients

1 tbsp	Extra virgin olive oil
1 stalk(s)	Green onion (thinly sliced)
5 mushroom(s)	Cremini (Italian) mushroom (stems discarded, thinly sliced)
1/2 tsp	Sesame oil (or coconut oil)
1 dash	Sea Salt
1 dash	Black pepper
1/4 cup	Kimchi (for omelet)
3 large egg	Egg (beaten)
1/4 cup	Kimchi (to serve on the side, optional)

Add the oil to a large nonstick skillet over medium heat. Add most of the chopped scallions (reserving some for garnish) and mushrooms and sauté for about 2 minutes. Add the sesame oil, salt, and black pepper and stir.
Add the chopped kimchi. Pour in the eggs and tilt the pan all around until the eggs cover the bottom evenly.
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 them to a plate.
Add the rest of the scallions on top and serve kimchi on the side.

Calories 411

Calories from fat 291

Calories from saturated fat 66

Total Fat 32 g

Saturated Fat 7.4 g

Trans Fat 0.1 g

Polyunsaturated Fat 5.6 g

Monounsaturated Fat 16.7 g

Cholesterol 650 mg

Sodium 1353 mg

Potassium 734 mg

Total Carbohydrate 8.5 g

Dietary Fiber 2.6 g

Sugars 3.9 g

Protein 22.9 g

Meat Alternative	1.7
Vegetables	2.2