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    Crispy Kimchi and Cheddar Omelette

    clock-icon15 minutes
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    Pixicook editorial team

    A delicious omelette filled with melted cheddar cheese and tangy, crispy kimchi.

    Ingredients for Crispy Kimchi and Cheddar Omelette

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Large Eggs

    each

    Substitute chevron-down

    Kosher Salt

    pinches

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Unsalted Butter, melted

    tablespoons

    Substitute chevron-down

    Shredded Cheddar Cheese

    tablespoons

    Substitute chevron-down

    Cabbage Kimchi, coarsely chopped

    cups

    Substitute chevron-down

    How to Make 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.


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