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The combination of kimchi and cheddar swaddled in crepe-like eggs comes from the woman who also brought you hangover salads, Alison Roman. In her cookbook, Dining In, Roman describes first eating cheddar and kimchi while working at Milk Bar. There, coworker Helen Jo stuffed the fermented cabbage and cheese into quesadillas for the family meal.
“My brain just could not imagine a world in which spicy, fermented kimchi would go well with sharp, creamy cheddar cheese,” she says. “But let me say that since then, I have seen that world, and that world is wonderful.”
Because quesadillas can be a bit hefty in the morning (although, if you dig them, power to you). Roman converted the combo to an omelette. “But this is not a fancy, delicate, barely cooked French omelette," she assures. "This is an improper omelette, an omelette gone rogue.”
High heat browns the eggs’ exterior and crisps up the cheddar, while the kimchi helps keep the insides nice and runny. If you’re looking for extra oomph, add another egg in there.
- 2 large eggs
- Kosher salt
- freshly ground black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons shredded white or yellow Cheddar cheese
- 1/4 cup cabbage kimchi, squeezed mostly dry, coarsely chopped
What's your favorite way to use kimchi? Share all the tangy, spicy ways below!