Still seeking ways to diversify with kimchi. This is recipe from a writer I found in Singapore. Love the addition of mirin; it perfectly balances the kimchi and gives it umami! You can add any vegetables – I added shitake mushrooms. Sad to say my omelette pan malfunctioned so it came out a mess of eggs but it was totally scrummy! I think the gentle heat advised is a problem in a stainless steel pan as you really need a high heat but cooking the vegetables first make it difficult if you want to avoid burning. I guess you could take the veg out, cook the omelette and then put them back in…so perhaps this is more of a kimchi scramble! So simple for a brunch.

Serves 2

• 4 eggs
• 1.5 tbsp mirin
• 3-4 spring onions, sliced or 2 shallots
• 1 courgette, cut into slices and halved
• 3 tbsp kimchi
• shitake mushrooms (optional but delicious)
• olive oil

Method

Heat the oil and gently fry the veg, adding the kimchi after 5 minutes.

Whisk up eggs with the mirin, then pour in over the veg and kimchi.

Once the omelette is in, cover and cook on a gentle heat until its set. Alternatively, remove veg with a slotted spoon and set aside. Cook omelette on a high heat and then add back the veg when it’s about to set.

Serve with a little side salad. Or some avocado as here.  Yin and Yang – the cooling with the heat.