About the Recipe
Kimchi is a fermented cabbage dish that is great for gut health because it is packed with probiotics. It also has plenty of antioxidants to help boost the immune system and fight inflammation. This savory breakfast is a great start to your day to keep blood sugars low and probiotics high!
Ingredients
2 tbsp olive oil
1 cup grape tomatoes
½ cup kimchi finely chopped
2 cloves garlic minced
3 large eggs
¼ cup chives finely chopped, divided
1 tbsp Dijon mustard
¼ cup sharp white cheddar shredded
Garlic chive blossoms ** for sprinkling
Preparation
Heat olive oil in a large skillet until shimmering. Add the grape tomatoes and a pinch of salt. Cook the tomatoes, shaking the pan frequently, until the skins blister and split. Transfer them to a bowl.
Add the garlic and the kimchi to the tomatoes and stir to combine. Set them aside to cool.
Separate the egg yolks from the whites. To the yolks add 3/4 of the chives and the Dijon mustard. Whisk to combine.
Using a hand or stand mixer, whip the egg whites on high until stiff peaks form. Add half of the egg whites to the yolk mixture and fold to combine. Repeat with the remaining half of the egg whites.
Pour the egg mixture into a non-stick skillet, smoothing the surface with a rubber spatula. Cover and let cook for a minute or two or until the surface of the omelette sets a little.
Spoon some of the tomato kimchi mixture onto the omelette and add the cheddar cheese. Cover the omelette again until the bottom is golden and the cheese has melted.
Carefully slide the omelette onto a plate and fold it in half.
Garnish with the remaining chives and garlic chive blossoms, if using. Serve immediately.