Kimchi Frittata
Spice up your mornings with this delicious and easy kimchi frittata recipe. Made from simple, healthy ingredients this easy frittata recipe is a tasty way to start the day.
Ingredients
- 1 tablespoon avocado oil
- 1 tablespoon garlic, minced, about 3 cloves garlic
- ½ cup red onion, diced small
- 2 cups baby spinach, chopped and packed in the measuring cup
- 2 tablespoons Italian parsley, chopped small
- 1 cup kimchi, Nasoya brand
- 6-7 large eggs, whisked
- salt and pepper
Optional Toppings
- sliced avocado
- furikake
- cooked white rice
- sliced fresh cucumbers
Equipment
- 1 11-inch oven safe pan
- 1 small mixing bowl
Instructions
- Preheat the oven to 375 degrees. Spray an 11-inch oven safe skillet with baking spray.
- Over medium heat, add the avocado oil, diced 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 15-18 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.
Nutrition
Serving: 1serving, Calories: 102kcal, Carbohydrates: 2g, Protein: 7g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 186mg, Sodium: 80mg, Potassium: 157mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1320IU, Vitamin C: 6mg, Calcium: 45mg, Iron: 1mg