Sweet Potato & Kimchi Omelette

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If you’re familiar with Korean food, you know they make a fantastic egg pancake with seafood or kimchi… It’s amazing.
I can’t eat it anymore, it’s not gluten free, but it is the inspiration for today’s brekkie. I must be craving Korean BBQ!

SWEET POTATO & KIMCHI OMELETTE
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385 calories
42 g
217 g
17 g
17 g
9 g
350 g
448 g
9 g
0 g
6 g
Nutrition Facts
Serving Size
350g
Amount Per Serving
Calories 385
Calories from Fat 147
% Daily Value *
Total Fat 17g
26%
Saturated Fat 9g
45%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 217mg
72%
Sodium 448mg
19%
Total Carbohydrates 42g
14%
Dietary Fiber 6g
26%
Sugars 9g
Protein 17g
Vitamin A
571%
Vitamin C
9%
Calcium
11%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 egg whites, 1 whole egg
  2. 1/2 sweet potato
  3. 3 tbsp Farmhouse Culture Organic Kimchi
  4. 1/2 cup sweet potato
  5. 1 tbsp Kerry gold butter
  6. Salt, pepper
  7. Flavor God Garlic Lover's
  8. Preheat oven to 350F
  9. Dice 1/2 sweet potato in small squares, 1/4 inch.
Instructions
  1. In a 6" skillet on medium-high heat, melt butter & cook sweet potato until tender.
  2. While potato cooks- whisk eggs until fluffy, and season.
  3. Chop up kimchi & spinach.
  4. Add kimchi & spinach to skillet, stir and then flatten distributing evenly on skillet bottom. Lower heat.
  5. Pour eggs in skillet in a circular motion so they cover all the vegetables evenly.
  6. Place skillet in oven, it will cook quickly, 2-5 minutes.
  7. Eggs will be set but now browned.
  8. Turn omelet over on to a plate, garnish with avocado.
  9. Prepare to have your taste buds blown away!
beta
calories
385
fat
17g
protein
17g
carbs
42g
more
The Castaway Kitchen http://thecastawaykitchen.com/