Classic red napa kimchi, with its heat and its crunch, makes a delicious and unusual filling for an omelet.
- Eggs 3 large or extra large
- Fine Sea Salt ½ tsp
- Mirin 1 Tbs
- Water 1 Tbs
- Extra Virgin Olive Oil or Sunflower Oil 2 Tbs
- Kimchi ¼ cup, sliced into thin strips
- Scallions 1 or 2, trimmed & minced, or Shallot 1 small, minced
- Garlic 1 clove, minced
- Ground Turmeric a pinch (optional)
- Zucchini or Green Beans coarsely chopped, about ¼ cup (optional)
- Fresh Herbs finely chopped, for garnish
- Break the eggs into a medium bowl, add the salt, and whisk well, then add the mirin and water and whisk again. Set aside.
- Place a medium (8 inch) cast-iron skillet or an omelet pan over medium-high heat. Add 1 Tbs of the oil and swirl, then toss in the kimchi, scallions or shallot, garlic, and turmeric, if using, and stir briefly, then add the zucchini or beans, if using, and cook for about 2 minutes, stirring, until the vegetables are just tender. Empty the pan into a bowl and set aside.
- Rinse out the pan, wipe dry, and place over medium heat. Add the remaining 1 Tbs oil, give the eggs a final whisk, and pour them into the pan. Tilt the pan to distribute eggs evenly, lower the heat to medium-low, cover, and cook for about 3 minutes, then take a peek. The edges of the omelet should be coming away from the sides of the pan and it should still be wet in the centre but starting to firm up. Spread the vegetable-kimchi filling over half the omelet, then fold it over. Let cook for just another minute or so, and slide onto a serving plate.
- Sprinkle finely chopped fresh herb, if using, over the omelet and serve right away.
Excerpted from The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food by Naomi Duiguid, Copyright © 2022. Published by Artisan Books.