Ingredients
Equipment
Method
- 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 **
Notes
** I have a ton of garlic chive blossoms in my garden right now. But if you don't, don't sweat it. They are a nice finishing touch but they are not necessary.