This Kimchi Omelet will be your new favorite way to eat eggs in the morning! It's full of savory vegetables (green onion and zucchini) and the chopped kimchi inside gives it a little spicy, crunchy, kick. It's so easy to make, you have to give it a try!
1teaspoonsweet rice winemirin - I prefer Mitsukan brand
1/4zucchinisliced very thinly in half-moons
1/2stalk green oniongreen part only, cut into 1 1/2" lengths
2tablespoonschopped kimchiplus more for serving
salt and pepper to taste
In a bowl, beat the eggs together with the mirin.
Heat a nonstick skillet over medium-high heat with the cooking oil. Add the zucchini, green onion and the chopped kimchi and saute for 2 minutes.
Pour in the egg mixture, season with salt and pepper. Turn the heat to medium and cover skillet. Cook for 2 minutes, or until the egg is nearly set. Fold omelet in half and cook until done. Serve with additional kimchi on the side.