Have you tried kimchi before? This would be an easy way to introduce it to your diet!
Kimchi and eggs go quite well together either scrambled or in an omelette! I whipped this up one morning as there weren’t any veggies in the house but a tub of kimchi sat chilling in the fridge and I thought why not try and incorporate this into my breakfast?
Kimchi is made with fermented vegetables typically cabbage seasoned with sugar, salt, chilli peppers, garlic, ginger and onion. It contains probiotics due to the fermentation process, healthy bacteria that may benefit gut health – I say “may” as most studies use high-doses of probiotics and the amount and strain of probiotic may not be the same as those found in kimchi.
Nevertheless, this is such a flavoursome food with a bit of a kick that can go well with many foods – kimchi fried rice, kimchi and pork belly, kimchi with tofu and so on! You can easily get kimchi in supermarkets nowadays as well but I would recommend you getting the ones made from Korea as they taste better!
Calories: 280 kcal | Protein: 14 g
2 tbsp of chopped Kimchi
1 tbsp light soy sauce (adjust accordingly)
1 tbsp cheddar cheese (shredded)
1 tsp cooking oil
To serve: 1 stalk spring onions (chopped) and sriracha
Beat the eggs using a fork in a small bowl until the egg white and yolk is thoroughly mixed.
Add the soy sauce into the mixture.
Heat the cooking oil in a medium-sized pan over medium heat. Once heated up, add the egg mixture into the pan, swirling it around the pan making sure that it forms an even layer.
Spread the cheese first, then kimchi into the pan evenly. Incorporate half of the spring onion. Let the eggs cook until it is slightly browned for about 2 minutes.
Lift the egg slightly up using a spatula by scraping the edges and fold the omelette onto itself.
Serve with spring onions!