Kimchi Cheese Omelette

Ingredients

• kimchi60 g
• eggs3 ea
• spring onions — 4 spring onions60 g
• peanut oil — 1 tbsp20 ml
• grated cheddar cheese50 g
• jasmine rice — steamed to serve65 g

Method

1. Squeeze the kimchi and save the juice in a medium bowl. Crack the eggs into the bowl with the kimchi juice.
2. Finely slice the green tops of the spring onions and add to the bowl with the eggs. Slice the white stem about 1 cm thick and set aside.
3. Add 1/4 tsp salt to the bowl with the eggs and whisk.
4. Place a carbon steel or stainless steel pan over medium heat and add the oil. Add the kimchi and spring onion whites and fry for 1 minute.
5. Add in the egg mixture, stir and tap the pan on the stovetop to release any air pockets. Leave for 30 seconds.
6. Add the cheese over the whole surface of the omelette. Turn the heat down to medium/low for two minutes. Flip the omelette in half over itself. Make sure the egg is cooked through, before turning out onto a bed of steamed rice (about 1 cup cooked).