| 8 | 20 | 433 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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.
Eggs
are a great source of protein and contain some important B vitamins!
| Meat Alternative | 1.7 |
| Vegetables | 2.2 |
