Kimcheese Omelette
I bought kimchi in a jar from my local Asian supermarket and every kimchi is different. Some are drier, others are juicier. Mine is lovely and juicy, sharp and funky. I dried my kimchi on a piece of kitchen paper before adding it to the omelette to make sure the whole thing wouldn't be too sloppy to eat, but you may or may not need to do this.
Servings: 1
Ingredients
- 3 eggs
- 60 g kimchi
- 30 g Camembert sliced
- A pinch of salt
- Butter for frying
Instructions
- Preheat the grill to 160°C/320°F. Whisk the eggs in a bowl and add the pinch of salt. Set a skillet or frying pan (that can go under the grill) over medium-low heat and add the butter to melt. Once it's all melted and starting to sizzle, add the beaten eggs. Lower the heat slightly.
- Agitate the eggs by spreading the liquid out to the edges of the pan, then once it starts to gently set, using a spatula, pull in the edges slightly at 12 o'clock, 3 o'clock, 6 o'clock, and 9 o'clock. Allow the raw egg to flow into that space between the omelette and the pan edge.
- Spread the kimchi down one half of the omelette. Top with the slices of Camembert. Slide the pan under the grill and let the heat melt the cheese slightly, around 2-3 minutes.
- Take the pan from under the grill and then gently flip the empty half of the omelette over the filling - like you're closing a book. Slide it onto a plate and serve.