September 26, 2013

Egg White Kimchi Omelet

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My refrigerator and freezer have lots and lots of egg whites. I've already used a few cups for cookies and other desserts but the containers always seem full. Omelet to the rescue! I added chopped kimchi and scallions to the beaten egg whites, cut the omelet into rectangles, and layered with roasted nori (seaweed) and rice for a healthy meat-free lunch. Simple, delicious, and satisfying.

Egg White Kimchi Omelet

1 tablespoon light olive oil
5 egg whites or 3 whole eggs, beaten 
½ cup chopped kimchi
1 tablespoon chopped scallions
pinch of sea salt
  • In a small non-stick skillet, heat oil over medium heat. Mix egg whites, kimchi, scaliions, and salt. Cook until no longer runny but still moist. Serve hot or at room temperature with steamed Japanese short-grain rice or cut into rectangles and stack into layers with roasted seaweed.


Winnie said...

You and I have something in common - I have TONS of egg-whites in the freezer LOL
Thanks for this recipe - it's totally new to me

maiylah said...

ooooh, a definite must-try!!!!

appreciate much for sharing and linking over at Food Friday, Ms. Oggi

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