Kimchi Omelette (Single Serving)

• 1 XL egg
• 2 tbsp kimchi
• 1 spring onion – finely chopped
• Sesame seeds
• Neutral oil (I use either sunflower or neutral coconut oil)

Dipping Sauce:

• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 pinch Korean chilli powder

• In a bowl, mix the egg, kimchi, and sesame seeds with half of the spring onion.
• Warm a pan over medium-high heat and add the oil. Add the egg and kimchi mixture to the pan, spread it out if needed, and cook on one side for 3 minutes or until the underside begins to brown.
• Carefully flip your omelette and cook until the other side is done.
• Top with the reserved spring onion and serve with the dipping sauce.