I own a cookbook called Dining In, by Alison Roman, published in 2017. When I first read through it, I marked a lot of recipes. They were fun, and a little different, like this omelette recipe with kimchi and cheddar.
It’s not hard to make your own kimchi, as I did in my kimchi post. I also used the kimchi in pancakes and oh my I couldn’t stop myself from eating them. So I had a feeling I’d love this omelette.
Instead of making a large batch of kimchi, without having a spouse who would help me eat it, I purchased a small jar from Amazon.
If you think you’ve heard of Alison Roman, you probably have! She is a contributor to Bon Appétit, formerly the Senior Food Editor at Bon Appétit and BuzzFeed. Plus her work appears regularly in the New York Times. According to Alison, “I first had the pleasure of experiencing Cheddar and kimchi at Milk Bar, where I worked for a spell. One of my coworkers would sometimes make little cheddar and kimchi quesadillas for family meal, especially if we were extra busy that day.”
Crispy Kimchi and Cheddar Omelette
Printable recipe below
2 large eggs
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons shredded white or yellow Cheddar cheese
1/4 cup kimchi, squeezed mostly dry, coarsely chopped
Using a fork, beat the eggs in a small bowl until there are no visible bits of white or yolk and season them with salt and pepper.
Heat the butter in a medium skillet, preferably carbon steel, nonstick, or well-seasoned cast iron, over medium-high heat. Once the butter is melted and foamy, add the eggs, swirling the pan to make sure they are forming an even layer.
Immediately sprinkle the eggs with the cheese, followed by the kimchi. Let the eggs cook until the underside is browned and slightly puffed but the top is still rather runny, 2 to 3 minutes. (I don’t like my omelettes browned, but I decided to follow the recipe!)
Using a spatula, lift the edge of the eggs all around the skillet to release them and, starting at one end, fold the omelette onto itself. You can either roll it like a classic omelette or, if that’s just not an option this morning, simply fold it into a half-moon.
I used a small skillet so it was easier for me to fold the omelette in half.
I served my omelette with crispy bacon. It was a fabulous lunch!
I would definitely make this again, I’d just not allow the omelette to brown so much.
Crispy Kimchi and Cheddar Omelette
2 large eggs
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons shredded white or yellow Cheddar cheese
1/4 cup kimchi, squeezed mostly dry, coarsely chopped
Using a fork, beat the eggs in a small bowl until there are no visible bits of white or yolk and season them with salt and pepper.
Heat the butter in a medium skillet, preferably carbon steel, nonstick, or well-seasoned cast iron, over medium-high heat. Once the butter is melted and foamy, add the eggs, swirling the pan to make sure they are forming an even layer.
Immediately sprinkle the eggs with the cheese, followed by the kimchi. Let the eggs cook until the underside is browned and slightly puffed but the top is still rather runny, 2 to 3 minutes.
Using a spatula, lift the edge of the eggs all around the skillet to release them and, starting at one end, fold the omelette onto itself. You can either roll it like a classic omelette or, if that’s just not an option this morning, simply fold it into a half-moon.