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Kimchi Omelet

Jaden Hair
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!
4 from 1 vote
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Breakfast, Main Course
Cuisine American, Korean
Servings 1 serving
Calories 179 kcal


  • 2 eggs
  • 1 teaspoon sweet rice wine mirin - I prefer Mitsukan brand
  • 1 teaspoon cooking oil
  • 1/4 zucchini sliced very thinly in half-moons
  • 1/2 stalk green onion green part only, cut into 1 1/2" lengths
  • 2 tablespoons chopped kimchi plus 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.


Sodium: 130mgCalcium: 49mgVitamin C: 10mgVitamin A: 633IUSugar: 2gFiber: 1gPotassium: 249mgCholesterol: 327mgCalories: 179kcalSaturated Fat: 3gFat: 13gProtein: 12gCarbohydrates: 3gIron: 2mg
Keyword kimchi omelet, omelet recipe, spicy omelet
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