Kimchi Omelet
Adapted from The Steamy Kitchen’s Healthy Asian Favourites by Jaden Hair of Steamy Kitchen I don’t think I’ve ever made a recipe so fast from a book. And it wasn’t just easy, it was a great-tasting dish that came together in a couple of minutes. Jaden’s recipe called for zucchini slices, which I didn’t have on hand, so I omitted them. But mushrooms, peas, or a fistful of chopped greens (like kale or Swiss chard) would be other possibilities, or even seafood such as shrimp or prawns. She did mention the secret ingredient is mirin, which I did have on hand from making Teriyaki Chicken. If you don’t have it, you might want to add a tiny dash of rice wine vinegar and a teensy sprinkle of sugar.
- 2 large eggs
- 1 teaspoon mirin
- salt
- black pepper
- 1 teaspoon vegetable oil
- 1/4 zucchini, thinly sliced
- 1/2 scallion, cut into 1 1/2-inch (4cm) batons
- a generous 2 tablespoons chopped kimchi
- Mix the eggs in the a bowl with salt, a few turns of black pepper, and the mirin.
- Heat the oil in a nonstick skillet. Sauté the zucchini, (or other vegetables) scallions, and kimchi for 2 minutes, stirring occasionally.
- Add the eggs and cover the skillet, and let cook for 2 minutes over moderate heat.
- Remove the lid and fold the omelet in half and cook further if you prefer your omelets more cooked.
- Serve with additional kimchi on the side if you like.