Kimchi Omelet

9 20 289
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 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)


  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 289
Calories from fat 149
Calories from saturated fat 64
Total Fat 16.5 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 1659 mg
Potassium 631 mg
Total Carbohydrate 15.7 g
Dietary Fiber 1.8 g
Sugars 3.1 g
Protein 20.2 g

Dietary servings

Per Portion

Meat Alternative 1.7
Vegetables 2.2

Energy sources