Spice up your mornings with this delicious and easy kimchi frittata. Made from a few simple, healthy ingredients this frittata is such a tasty way to start the day. Loaded with gut healthy probiotics, veggies, and egg, this breakfast is guaranteed to keep you full and satisfied. What’s great, is that this entire dish takes 30 minutes from start to finish.
I topped my kimchi frittata with some fresh sliced avocado, extra kimchi, and a few turns of cracked black pepper. Then, I plated the frittata on a bed of white rice and served it alongside some fresh sliced cucumbers. The cucumbers are a great addition to this meal because they help cool the palate after enjoying the kimchi. As a finishing touch, you can also dust the rice and cucumber with some furikake, but toasted sesame seeds would taste great too!
If you are new to kimchi, it is essentially cabbage and other vegetables that are fermented and seasoned with a variety of spices. Garlic, ginger, red chili pepper, and scallions are some of the traditional spices used during the fermenting process. Kimchi has a strong smell and spicy flavor but tastes so delicious. It’s loaded with gut healthy probiotics making this a great addition to any meal. For this recipe, is used Nasoya Brand Kimchi. It is the most authentic I have found so far. As a fun fact, kimchi is the national dish of Korea and is used in a variety of ways. If you’ve never tried it, I highly recommend it.
- 1 tablespoon sesame oil, I used toasted but light will work well too
- 1 tablespoon minced garlic, about 3 cloves garlic
- 1/2 cup sliced red onion
- 2 cups packed spinach, chopped
- 2 tablespoons fresh chopped Italian parsley
- 1 cup kimchi, Nasoya brand
- 7 large eggs, whisked
- salt and pepper
- Sliced avocado
- Cooked white rice
- Sliced fresh cucumbers
- 11-inch oven safe pan
- small mixing bowl
- Preheat the oven to 375 degrees.
- Spray an 11-inch oven safe skillet with baking spray.
- Over medium heat, add the sesame oil, sliced red onion, and minced garlic.
- Once the onion begins to soften and the garlic becomes fragrant, add the kimchi, chopped spinach, chopped Italian parsley and some salt and pepper. Stir well.
- Next, you’ll grab a small bowl and whisk the eggs.
- Pour the whisked eggs over the kimchi mixture.
- Reduce the heat to low and let the eggs settle into the veggies.
- Once the egg has settled, place the pan in the oven for 18-20 minutes to finish cooking. The eggs should be fluffy and light in appearance. You do not want a jiggly center.
- Carefully remove the pan from the oven. Top the frittata with your favorite toppings and serve with preferred sides.
- I recommend letting the frittata sit for 5-10 minutes before slicing. It is easier to serve when it isn’t too hot.