Kimchi Omelette

This has recently become a favourite breakfast. I do prefer savoury over sweet and I’ve been trying to have more vegetables and less bread so this is a great, filling and tasty solution. Kimchi is a traditional Korean side dish of spicy, fermented vegetables. You can now buy it in most supermarkets, just make sure you get fresh, refrigerated rather than pasteurised in order to be able to enjoy the probiotic, gut supportive benefits.

To support your gut health, it’s really about feeding the gut bugs with a wide variety of fibre, vegetables, fruits, nuts, seeds and fermented foods. So, this breakfast is an easy switch to make and help your gut bugs to thrive. If you have a sensitive digestion then reduce the amount of kimchi initially and increase it slowly. As always with nutrition, if you have specific health concerns you must consult your GP first and work with a qualified nutrition professional to help you get to the root cause of your symptoms and advise a suitable diet for your unique needs.

INGREDIENTS

• 1 tsp olive oil
• 2 eggs, preferably free range
• 1 heaped tbsp of kimchi
• 4 cherry tomatoes, cut into quarters
• 1 spring onion, finely sliced
• 1 tsp of chopped fresh herbs (parsley, coriander, chives)
• Chunk of feta, crumbled (optional)

To serve:

• Small handful of crunchy lettuce (optional)
• Salt and pepper

STEP-BY-STEP

Break both eggs into a bowl and whisk until smooth.

Heat the olive oil in a medium, shallow non-stick pan over a medium heat.

Once it is hot, pour in the whisked eggs and move the pan around so that the egg spreads evenly.

Once the omelette has started to set, add the kimchi, tomatoes and spring onion and sprinkle over the feta and herbs to one side of the omelette.

Flip the other half of the omelette over the filling and continue to cook for another minute or two.

When cooked to your liking, remove from the pan and serve with the lettuce if using and season to taste. Eat immediately.

This recipe has been kindly sponsored by Symprove.