|10 min||10 min||1|
|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!