Omelette with Kimchi & Mixed Veg

I had a ton of stuff in the kitchen I needed to get rid of quickly. What in the world can I cook using cabbage, tomato, garlic, and onion? A healthy, veg-filled omelette, of course!


Omelette without kimchi on left; with kimchi on right

1 omelette

Total time
20 mins (Prep: 10 mins. Cook: 10 mins)

2 cups cabbage (about 1/3 of a whole head), cut into strips
1 medium tomato, deseeded, roughly chopped
2 garlic cloves, sliced thinly
1 red onion, cut into strips
1 tbsp kimchi, chopped (optional)
1/2 tsp table salt
Coarse black pepper
2 eggs
2 tsp full cream (opti0nal)
2 tbsp olive oil

1. Chop cabbage, tomato, onion and garlic.
2. Beat 2 eggs with 2 tsp full cream. Season with S&P.
3. Add cabbage and tomatoes (and kimchi, optional) to the egg and mix well.
3. Heat 2 tbsp of olive oil in a pan and fry garlic and onion until fragrant.
4. Spread the garlic and onion evenly across the pan. Pour in egg mixture, again distributing the vegetables evenly.
5. Fry one side of the omelette until edges are cooked but top is still slightly wet, then flip over and fry the other side.
6. Cook until egg is at preferred doneness. (I like mine slightly creamy.)

Kimchi adds a spicy zing to the egg.
– Throw in more veg for vitamins and fibre (try also bell peppers, celery or bittergourd). But the higher the veg to egg ratio, the greater risk of  your omelette tipping into scrambled egg territory as there isn’t enough egg to bind all the ingredients together.


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