Kimchi Frittata Recipe

Ever eaten a delicious kimchi, cheese and spring onion omelette?  Kimchi (the famous South Korean fermented cabbage) and cheese are a winning combination and both are good for your gut microbiome. The same ingredients combine even better in a frittata.  The addition of cannellini beans with their slight starchiness compliments the spicy kimchi and helps fill out the frittata while making it even healthier.  I nearly always have a few slices of this in my freezer. Serve warm with a side salad for a light and tasty mid-week lunch or dinner. I like to top mine with a dollop of ketchup and mayonnaise. Yum.  

Serves 3, prep takes about 10 - 15 minutes, cooking 15 minutes.

Ingredients

6 medium eggs

Dessert spoon of crème fraiche (optional) and a splash of milk

150g chopped kimchi with most of the liquid pressed out (if you don’t ferment your own it’s available from most big supermarkets and Asian food grocers).

80g cannellini beans

40g grated cheese of your choice such as 20g crumbled feta, 20g grated cheddar

30g spring onions chopped

15g fresh coriander chopped

Good grind of salt and pepper

You’ll need a 20cm non-stick frying pan.

Method

Whisk the eggs with a splash of milk and (optional) crème fraiche. Season with salt and pepper.

Have all the ingredients ready to add quickly.  Using a 20cm non-stick frying pan lightly fry the spring onion and set aside.

When the pan looks hot enough tip in the egg mixture and stir it around for a few minutes pushing the egg away from the edges. When it’s beginning to set around the edges chuck in all the other ingredients (leaving aside about 10g of the cheddar) and distribute them evenly pushing them into the setting egg.  I personally like to do it this way because I think it helps set the bottom better. 

Cook over a gentle heat for about 10 minutes until almost set. Feel free to put a saucepan lid over the top to help keep the heat in. When it’s looking three quarters done (it is likely to still be a bit loose in the middle) top with the remains of the cheddar and pop under a medium hot grill and cook for another 3-5 mins until puffed, golden and cooked through.  Return it to the hob if you want to be sure it’s finished.

When it’s done, slide it out of the pan on to a serving dish. Alternatively allow the pan to cool for a couple of minutes and put a plate on top and carefully flip the whole thing over so it’s upside down, then place another plate on top of the upside-down frittata and flip it back so it’s right side up again. Your frittata is now ready to slice and serve.