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Kimchi Omelet

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Kimchi Omelet

Written by Sarah Christensen Fu

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This Kimchi Omelet is featured in Dr. Kellyann’s Bone Broth Cookbook.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Yield: 4 servings
  • Portions: 1 protein, 1/4 fat, 1/2 vegetable

In this breakfast eye-opener, gochugaru-spiked eggs wrap around crumchy kimchi. A wake-up call for your tastebuds, and great for your gut as well!


  • 1 tablespoon coconut oil
  • 1 small zucchini, halved lengthwise and thinly sliced crosswise
  • 1 scallion, halved lengthwise and cut into 1-inch pieces
  • 3/4 cup chopped kimchi
  • 8 large eggs
  • 1/2 – 1 teaspoon gochugaru or crushed red-pepper flakes
  • Celtic or pink Himalayan salt

kimchi omelet


In a large skillet, heat the coconut oil over medium heat. Add the zucchini and scallion and cook, stirring, until the zucchini is slightly golden, about 3 minutes, Add the kimchi and warm through, about 1 minute. 

Meanwhile, whisk together the eggs, chili flakes, and a pinch of salt.

Add the egg mixture to the skillet, cover, and cook until set, about 5 minutes.

Slide onto a plate, slice, and serve.