Kimchi Omelette

Kimchi Omelette- Chinese Foods:

Breakfast for dinner. These words are like music to my ears. There are me toast or a bagel with Lox for dinner many days in a month, if I feel so, as if a dish had eggs sunny side upwards or
French. (Just as a
piece of pizza or leftover of pad Thai in the morning sounds delicious.)

Yesterday evening I was eggs with kimchi again demand. I had made no meal with this particular combo in a while, but I felt like me the enrichment with an extra portion of kimchi, seeing how it is good for the immune system and all. Any other person I know, seems with the flu lately taken to have get. And if you are the NY ride city subways and the people around you are coughing, it is to be well prepared.

Kimchi

Here is my arsenal of good food, to prevent disease. Yes, the orange juice is for one person. Not pictured is the 12 containers of Greek yogurt, came the order directly with the fresh. The omelet itself is super easy, may be easier than the fried eggs with kimchi, who apparently like many of you. I just fried, add the shallots, mushrooms and Kimchi in the Pan, a little spice and poured the eggs into the Pan, to the rest of the ingredients. Fold the eggs together perfectly requires a bit of practice, but also with a little break the omelette is still the perfect quick meal for any time of the day.

Kimchi omelette:

Makes 1 large omelette
1 Tablespoon cooking oil1 onion, thin sliced5 Fresh shiitake or Cremini mushrooms, stems discarded and caps thin sliced1/2 teaspoon sesame oil1/4 teaspoon salt1/8 teaspoon fresh ground black pepper1/4 of cup chopped kimchi, plus 1/4 cup of kimchi to the serve on the page (this can be left whole) 3 large eggs, BeatenAdd the oil in a large nonstick frying pan over medium heat and swirl to coat the base. Add most of the chopped green onions the chopped shallots (reserve a little for garnish) and mushrooms and sauté for 2 minutes. Add sesame oil, salt and pepper and stir.Add the 1/4 cup chopped kimchi. Pour the eggs and and around the pan tilt to cover the eggs below. Cook until the eggs are set, about 1 to 2 minutes, then off the heat. With a spatula the eggs in half or in quarters, then transfer carefully folds on a plate. Add the rest of the scallions on top and with the remaining 1/4 cup of kimchi on the page are used.