Brunch
Kimchi and Honey Feta Brunch Omelette
A Greek-Korean brunch original, a classic French omelette filled with well-fermented kimchi and crumbled feta then finished with a honey drizzle so the Korean fermented tang and the Greek salty cheese and the French technique produce a brunch where the sweet-savoury tension and the chilli heat are all structurally present.
$4
5 minsPrep
8 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
520Calories
22gProtein
32gFat
28gCarbs
18gSugar
1gFiber
780mgSodium
210mgChol
0gSat Fat
Goes well with
Sauvignon Blanc
local
Korean Ginger Tea (Saenggang-cha)
international
Vegetarian
Gluten-Free
fusion-kitchen
Instructions
1
Prep
Whisk 3 large eggs with a pinch of salt and white pepper until fully combined but not frothy. Mix 60g chopped, drained kimchi with 0.5 tsp sesame oil in a small bowl. Crumble 60g feta. Slice 1 spring onion thinly. Have 1.5 tbsp honey, 0.5 tsp toasted sesame seeds, and 5g coriander ready.
2
Fry
Melt 20g butter in a non-stick 20cm pan over medium-high heat until foaming. Pour in eggs. Using a silicone spatula, gently push cooked edges toward centre for 30 seconds while tilting to let uncooked egg flow to edges. Cook until just set on top with slight wobble at centre.
3
Build
Reduce heat to low. Scatter kimchi and feta over one omelette half. Drizzle 1.5 tbsp honey directly over the filling—it will melt into the warm filling. Fold the empty half over to enclose.
4
Plate
Slide omelette onto a warm plate. Drizzle extra honey over the outside. Scatter spring onions, sesame seeds, and coriander over the top. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs
- 40g40g unsalted butter
- 2 pinch2 pinch fine sea salt
- 2 pinch2 pinch white pepper
- 120g120g kimchi
- 120g120g feta
- 3 tbsp3 tbsp honey
- 1 tsp1 tsp sesame oil
- 22 spring onion
- 1 tsp1 tsp toasted sesame seeds
- 10g10g fresh coriander
