Crispy Kimchi and Cheddar Omelette

1. Beat the Eggs

Crack two large eggs into a small bowl. Add a pinch of kosher salt and a few cracks of freshly ground black pepper. Using a fork, beat the eggs until they are completely smooth and no visible bits remain.

2. Cook the Eggs

Place a medium skillet over medium heat. Add a tablespoon of unsalted butter and allow it to melt. Once the butter is foamy, pour in the beaten eggs. Cook the eggs for 2 to 3 minutes, until the underside is browned and slightly puffed, while the top remains just a bit runny.

3. Add Cheese and Kimchi

Sprinkle two tablespoons of shredded Cheddar cheese evenly over the eggs, followed by ¼ cup of coarsely chopped cabbage kimchi. Allow the cheese to melt and the kimchi to heat through.

4. Fold Omelette

Gently fold the omelette in half. Fold it until you achieve the desired shape, whether it's a neat half-circle or a more rustic fold. Slide the omelette onto a plate and serve immediately.