Kimchi is a staple in Korean households and for good reason. This dish of fermented cabbage or radish offers a whole host of health benefits. Apart from being loaded with probiotics, it is also low in calories and helps to boost metabolism.
The kimchi omelette recipe below is high in protein, good fats and of course as mentioned, probiotics. Since the star ingredient here is kimchi, thought we'd talked a bit more about this fermented cabbage. Also known as baechu or napa cabbage, kimchi is made from lacto-fermentation, a similar process used for sauerkraut. All you need is cut cabbage, radish, scallions and a seasoned paste of red pepper, garlic, ginger, sugar, and fish sauce, salted shrimp or kelp (if you’d like a vegetarian kimchi).
Briefly, the cabbage is soaked in a salty brine to destroy any harmful bacteria. In the next stage, the remaining Lactobacillus bacteria (read: good bacteria) converts sugar to lactic acid, which preserves the vegetables and gives it the wonderful, tangy flavour. Just don’t add too much garlic as it can make the kimchi bitter while too much ginger can make it sticky. As for the red pepper powder or gochugaru, adjust the amount according to your preferred level of fiery. This fermented cabbage (considered pungent by some) can be eaten on its own or with anything from fried rice, noodles to dumplings.
Try making this Kimchi Omelette for your next breakfast as a healthy start to your day!
Ingredients (serves one)
- 2 large free range eggs
- 2 tablespoons water
- Salt and pepper to taste
- 1 teaspoon oil of your preference (I use coconut oil)
- 2 tablespoons grated gruyere cheese *optional
- 1⁄4 of an avocado sliced
- 2 tablespoons kimchi
- 1 tablespoon chopped spring onion
- In a medium bowl, whisk together eggs, water, salt and pepper.
- Heat oil in a skillet over medium heat. Add the egg mixture and cook, pushing the edges of the egg toward the center gently, to allow the uncooked egg to run to the side of the skillet to cook.
- Once the top starts to solidify, layer one side of the omelette with your fillings and gently fold over half of the omelette before lifting it onto a serving dish.
Note: Of all the available oils, coconut oil would be my choice for cooking because it is nearly a completely saturated fat, which means it is less susceptible to heat damage. And coconut oil is one of the most beneficial fats for your body.