Teresa G.


Kimchi is a spicy, fermented cabbage that is full of probiotics and is a staple in most Korean households. Eaten alone, it is so spicy that it will almost take your breath away. However, when combined with the eggs and cheese in this recipe, it is so toned down that you may not even taste the heat. It's a great way to eat kimchi and reap it's benefits, without searing your tastebuds!

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10 Min
5 Min
Stove Top


1/2 tsp
2 large
1 pinch
sea salt
1 1/2 Tbsp
chopped kimchi, drained (see *note)
1/4 to 1/3 c
chopped cooked shrimp
1 slice
muenster, monterey jack or mozzarella cheese
fresh chives or parsley, snipped/chopped (for garnish, optional)


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1Gather and prep all ingredients.

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2Melt butter in small nonstick skillet over medium/medium-low heat.

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3In a small bowl, beat together eggs and pinch of salt.

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4Pour into skillet.

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5Scatter kimchi over eggs.

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6Scatter shrimp over kimchi and eggs.

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7Continue cooking over medium heat, gently swirling the beaten eggs toward the edge of the skillet, until almost fully cooked yet still glossy and a bit loose. (Reduce heat if bottom of omelette is getting too browned.)

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8Tear or cut cheese to evenly cover 1/2 the omelette; lay cheese on omelette.

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9Using egg turner or spatula, fold omelette in half or thirds; leave on heat for another 20 seconds or so.

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10Remove from heat. Slide omelette onto warm serving plate; garnish as desired. Serve hot.

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11*Recipe may be doubled for sharing; use medium size skillet.

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12(*NOTE: The ingredients in commercial kimchis may vary. I prefer the brands that use dried shrimp paste or fish sauce. If unavailable, I always add 1 or 2 teaspoons of fish sauce to the jar.)

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