Omelette with Kimchi Salad

Serves 4-6
Time 15 - 30 minutes


4 eggs
½ tbsp tamari
1 garlic clove, finely chopped
½ tbsp mixed black and white sesame seeds, toasted
½ tbsp sesame oil
1-2 tbsp olive oil

Kimchi Salad
1 cup kimchi
1 packet baby spinach (100-200g)
2 spring onions, chopped finely (the white part)
½ tbsp mixed black and white sesame seeds, toasted


Mix all the salad ingredients together and set aside.

Beat eggs in a bowl and add garlic, tamari.

Heat olive oil in a large nonstick frying pan over medium heat. Pour egg mixture into frying pan and spread over surface of pan. When egg mixture begins to set around the edge, fold one corner of the omelette over and roll into a long roll. Flip roll over cooking evenly on both sides. Remove omelette from pan, let cool and slice.

Salad, steam spinach until wilted, squeeze out excess water, combine spinach and remaining ingredients in a bowl, mix well. Serve a slice of the omelette roll with a side of spinach salad.