Kimchi Omelet

9 20 411
Ingredients Minutes Calories
Prep Cook Servings
10 min 10 min 1
Kimchi Omelet
Health Highlights


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)
1/4 tsp Sea Salt
1 dash Black pepper
1/4 cup Kimchi (for omelet)
3 large Egg (beaten)
1/4 cup Kimchi (to serve on the side, optional)


  1. 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.
  2. Add the chopped kimchi. Pour in the eggs and tilt the pan all around until the eggs cover the bottom evenly.
  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 them to a plate.
  4. Add the rest of the scallions on top and serve kimchi on the side.

Nutrition Facts

Per Portion

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

Dietary servings

Per Portion

Meat Alternative 1.7
Vegetables 2.2

Energy sources


Meal Type(s)