Kimchi Omelet

Breakfast for dinner. Those words are like music to my ears. There are many days in a month when I just feel like having a plate of eggs sunny-side-up or French toast or a bagel with lox for dinner. (Similarly, a slice of pizza or leftover pad thai in the morning sounds delicious.)

Last night I was craving eggs with kimchi again. I hadn’t made a meal with that particular combo in a while, but I felt like fortifying myself with an extra dose of kimchi, seeing how it’s good for the immune system and all. Every other person I know seems to have gotten struck with the flu lately. And when you’re riding the NY city subways and people are around you are coughing, it’s good to be prepared.

Here’s my arsenal of good foodstuffs to prevent illness. Yes, all the orange juice is for one person. Not pictured is the 12 containers of Greek yogurt that also came with the Fresh Direct order.

The omelet itself is super easy, possibly easier than the Fried Eggs with Kimchi that many of you seemed to like. I just sautéed the scallions, mushrooms, and kimchi in the pan, added a bit of seasoning, and poured the eggs into the pan around the other ingredients. Folding the eggs together perfectly requires a bit of practice, but even with a little breakage the omelet is still the perfect quick meal for any time of the day.

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Kimchi Omelet

Makes 1 large omelet

1 tablespoon cooking oil1 scallion, thinly sliced5 fresh shiitake or cremini mushrooms, stems discarded and caps thinly sliced1/2 teaspoon sesame oil1/4 teaspoon salt1/8 teaspoon freshly ground black pepper1/4 cup chopped kimchi, plus 1/4 cup kimchi for serving on the side (this can be left whole)3 large eggs, beatenAdd 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.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. 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. Add the rest of the scallions on top and serve with the remaining 1/4 cup of kimchi on the side.

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Tagged as: Breakfast, Eggs, Gluten-Free, Kimchi, Recipes, Vegetarian

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Tobiko (Fly Fish Roes) Omelet

Tobiko Omelet pictures (1 of 4)

Before you were scared away by the title of this post, let me assure you that omelet with tobiko (fish roe omelet) is a wonderful and delicious recipe. Really! I invited my friends to try the dish and they gave me the thumbs up, and even the kids love it.

If you recall, not too long ago, I made the seared ahi tuna salad with tobiko. I had some leftover tobiko which I didn’t know what to do. I thought it would be great to combine regular eggs with fish eggs, and create a double “eggy” omelet. The recipe worked and it was a success. I loved it that every bite of the omelet, there were a ton of fish roes that popped in my mouth. More importantly, the tobiko adds a subtle “fishy” nuance to a regular omelet dish. It was pleasing to the taste buds.

If you’re not familiar with tobiko, they are orange-hued fly fish roes commonly found at Japanese markets. Compared to masago (capelin roe), they are definitely bigger and much more expensive. I personally prefer tobiko but you can  try this recipe with masago, too. Enjoy!

(Click Page 2 for the Tobiko Omelet Recipe)

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