All Posts, Breakfast, Recipes

Kimchi and Pancetta Omelette?[RECIPE]

The site is brand new, now all it needs is some content! I couldn’t wait to get home and dig into cooking some fabulous food to share with the world. I opened my fridge and saw…
Damn.. That’s ALL that I had in my fridge. Too tired and sweaty from the gym to go out and get some proper ingredients, I decided to roll up my sleeves and make it work. I pretended I was on an episode of Chopped. 30 minutes on the clock! GO!

Fluffy Kimchi Omelette
3 Eggs, scrambled(1 egg white separated and whipped to soft peaks)
1/3 Yellow Onion, diced
1/3 cup KimChi, chopped
1 (sad) Red Pepper, skin removed, diced
3 cloves Garlic
2-3 oz Pancetta
2 oz Provolone
1/2 bunch Scallions
1tbs Whole Milk
1tbs Butter

Quickly get that pancetta in the pan to crisp it up for later use! Remove the pancetta onto a paper towel and wipe down the pan of the extra fat, or save it for a later use.

 Mise en place(French for “prep yo’ shit”) Dice the onions, garlic, kimchi, peppers, scallions, cooked pancetta and cheese. Separate one egg white and whip it to soft peaks. Fold it into the other beaten eggs along with the milk to make the omelette fluffier.

 Get the onions sauteing with some butter. After 2 minutes add the garlic, red peppers, kimchi and half the scallions and pancetta.

 Add the combined egg whites and beaten eggs and then use a fork to scramble the eggs furiously as you shake the pan. The key is to keep it moving so it keeps the eggs from hardening into large chunks. After a couple minutes, tilt the pan back and fold the omelette before flipping it out of the pan. If you want to learn how to do it right, just watch Jacques Pepin do it here: http://www.youtube.com/watch?v=57afEWn-QDg

 Garnish with the remaining scallions and pancetta and serve with some leftover guacamole, or whatever else you have handy. Sriracha is always an acceptable option.

Enjoy!