Korean Kimchi Omelette

By Oishii Moments
September 3, 2014
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Serves: 1

  • 1 teaspoon cooking oil (I prefer avocado oil)
  • 1/2 teaspoon sesame oil
  • 2 eggs, beaten
  • 2 tablespoons kimchi
  • 1 sliced tomato
  • 1/2 avocado
  • 1/4 teaspoon sesame seeds
  • salt and black pepper to taste
  1. In a bowl, beat the eggs together. Add salt, black pepper, and sesame oil.
  2. Heat a non-stick skillet over medium-high heat with the cooking oil. Pour in the egg mixture onto the pan.
  3. Turn the heat to medium. Add the kimchi and tomatoes and cover skillet. Cook for 2 minutes, or until the egg is nearly set. Serve with avocado and sprinkle sesame seeds.

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