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Kimchi Egg Scramble

Ingredients:

  • extra virgin olive oil
  • eggs, lightly beaten
  • kale leaves, thick stems removed, torn into thumb-sized pieces
  • kimchi
  • mung bean
  • green onion
  • salt and pepper to taste

Directions:

  1. Heat oil in pan over medium heat
  2. In a medium bowl, whisk eggs and salt and pepper. Add the eggs to the pan and reduce heat to medium-low stirring constantly as the eggs cook.
  3. When nearly cooked through, add the kale and continuing scrambling the eggs and kale around the pan.
  4. When the kale turns a bright green and is slightly wilted, add the kimchi and sprouts and scramble for an addition two minutes.
  5. Serve with sliced green onion and salt and pepper to toast.

Suggested Gadgets:

Quickler Fermentation Lid

SleekSlice Mandolin Lid

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