Kimchi + Cheese Omellette

Kimchi + Cheese Omelette

Makes 1 serving

What you need:
2 eggs, whisked
4 crimini mushrooms, sliced thinly
1 small shallot, sliced thinly
2 tbsp raw cheese (cow, goat, sheep), shredded
3 tbsp kimchi
handful of microgreens
1 tbsp grass-fed butter, ghee or coconut oil
1 clove garlic, pressed
Himalayan sat, black pepper, kelp flakes

What to do:
-Add your oil, butter or ghee to a small pan and melt over medium heat
-Add in the mushroom, onion and a tad of salt and pepper, cook for 3-4 minutes, stirring occasionally until mushrooms and onions have lightly browned
-In a measuring cup, whisk together the eggs, salt, pepper, pressed garlic and 1 tbsp of shredded cheese
-Pour over-top of the mushroom and onions, then gently shake the pan to ensure the egg covers the entire surface area in an even layer
-Cook for 2 minutes, then layer on the remaining 2 tbsp of cheese, microgreens and 2 tbsp of kimchi
-Once the egg has cooked and is no longer liquidy and jiggly, fold in half, press down to flatten and squeeze out any uncooked egg.
-Cook for another 1-2 minutes, flipping if needed - then serve with a garnish of the remaining kimchi

You can pair this with avocado and a garnish of hemp as well for added healthy, satiating fats.

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