Summer offers ample opportunities to linger over breakfast. The world slows down in the heat. There is a general air of exuberance and freedom. And it feels like everyone is on vacation even when they’re not. There is truly no better time to roll out an indulgent, lazy brunch and today’s Tomato Kimchi Cheddar Omelette fits the bill perfectly. This lighter-than-air souffle omelet is packed to the gills with blistered cherry tomatoes, ribbons of kimchi, and a sprinkling of sharp white cheddar. Hitting all the tangy, sweet, and savory notes, this flavor combo is one for the books.
Soufflé omelettes look intimidating but they are surprisingly easy to pull off. No, I am serious. This may look like an experienced-cooks-only recipe but I promise it is not. But before we get to the omelette, let’s talk tomatoes.
To make the kimchi tomato filling all you have to do is heat a little oil in a skillet. Add your grape tomatoes and a pinch of salt. Blister the tomatoes until their skins begin to split. Shake the pan every so often to make sure they’re blistering evenly. Once they’re soft and a little saucy, transfer them to a bowl. Add a couple of cloves of minced garlic and some chopped kimchi. Give everything a toss and set it aside to cool.
This recipe makes enough to fill three omelettes. But if you’re not keen on making three omelettes, this concoction would be amazing on pasta or cold noodles. You could serve it over greens for a truly righteous salad. Or eat straight out of the bowl, that’s what I did with my leftovers.
Once the kimchi and tomato filling is done, it’s time to build our omelettes. Start by separating three large eggs. To the yolks add a generous smattering of finely chopped chives and Dijon mustard. You can add a pinch of salt at this point, but you won’t need much. Between the salt in the kimchi and white cheddar, your omelette won’t be wanting for salt. Whisk to combine the yolks, chives, and mustard and set them aside.
Using a hand or stand mixer, whip the whites on high until stiff peaks form. Add half of the whipped whites to the yolks and fold to combine. Repeat with the remaining egg whites. Pour the egg mixture into a nonstick skillet and cover. Let the surface of the omelette set slightly and then add the kimchi tomato filling and a sprinkling of white cheddar cheese. Cover the omelette again and cook until the bottom is golden and the cheese has melted.
Carefully slide the omelette onto a plate and fold it onto itself. It doesn’t have to be perfect. My omelette is far from perfect. Garnish the omelette with finely chopped chives and some garlic chive blossoms. I have a million of these blossoms in my garden right now. If you don’t, just give them a miss.
Now, you may have noticed the recipe below is for one omelette. And I wouldn’t recommend making more than one unless everyone in your household is happy to eat in shifts or you have multiple non-stick skillets and the available stove space to use them. Omelettes are not known for their heartiness. They should be consumed right after they are made. So when an omelette is fresh off a frying pan, guess what you’re not going to have enough time to do? Make another omelette. Sure you can stow the omelettes in a low oven while you work on the next one but, in my experience, eggs and heat lamps don’t really mix.
I suppose the fact that this omelette is a single-serve brunch makes it all the more indulgent. I mean, what better way to show yourself some self-care than by whipping up a rich breakfast for you and only you? But just in case solo brunches don’t entirely mesh with your lifestyle, these omelettes are substantial enough to feed two. Add some hash browns and a salad and you’ve got a solid half omelette brunch. Plus, what’s more romantic than splitting omelette? Not much.
So that’s everything you need to know about this Tomato Kimchi Cheddar Omelette. A flavor powerhouse that was made for slow mornings.
Tomato Kimchi Cheddar Omelette
Equipment
- 1 non-stick skillet
- 1 Large skillet
- 1 hand or stand mixer
Ingredients
- 2 tbsp olive oil
- 1 cup grape tomatoes
- ½ cup kimchi finely chopped
- 2 cloves garlic minced
- 3 large eggs
- ¼ cup chives finely chopped, divided
- 1 tbsp Dijon mustard
- ¼ cup sharp white cheddar shredded
- Garlic chive blossoms ** for sprinkling
Instructions
- Heat olive oil in a large skillet until shimmering. Add the grape tomatoes and a pinch of salt. Cook the tomatoes, shaking the pan frequently, until the skins blister and split. Transfer them to a bowl.2 tbsp olive oil, 1 cup grape tomatoes
- Add the garlic and the kimchi to the tomatoes and stir to combine. Set them aside to cool.½ cup kimchi, 2 cloves garlic
- Separate the egg yolks from the whites. To the yolks add 3/4 of the chives and the Dijon mustard. Whisk to combine.3 large eggs, ¼ cup chives, 1 tbsp Dijon mustard
- Using a hand or stand mixer, whip the egg whites on high until stiff peaks form. Add half of the egg whites to the yolk mixture and fold to combine. Repeat with the remaining half of the egg whites.
- Pour the egg mixture into a non-stick skillet, smoothing the surface with a rubber spatula. Cover and let cook for a minute or two or until the surface of the omelette sets a little.
- Spoon some of the tomato kimchi mixture onto the omelette and add the cheddar cheese. Cover the omelette again until the bottom is golden and the cheese has melted.¼ cup sharp white cheddar
- Carefully slide the omelette onto a plate and fold it in half. Garnish with the remaining chives and garlic chive blossoms, if using. Serve immediately.Garlic chive blossoms **
