Kimchi and Zucchini Cheddar Omelet


Fermented.  Not exactly an appealing adjective when it comes to the food world.  However, in the realm of nutritional eating, this simple word can be synonymous with health and vitality.  Foods (and drinks) like kefir, kombucha, grass-fed cheeses, pickles, and sauerkraut are all filled with probiotics.  This nutritional buzzword describes foods that help promote development of a certain type of intestinal bacteria that boosts the immune system, aides in digestion, and can even help fight off cancerous cels.  My strong love for spicy foods and healthy eating have intertwined with my discovery of kimchi, a Korean fermented cabbage.  I have been snacking on this superfood out of the jar, in fried rices and in salads.  This omelet is however, my favorite.  Perfect for breakfast, lunch or a light dinner it is bursting with spice and the wonders of probiotic nutrition!

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  • 1/4 cup of kimchi, drained and chopped
  • 1/2 cup of zucchini, chopped
  • 2 tbsp. of chopped onion
  • 1 tsp of olive oil
  • 2 egg whites
  • 1 egg
  • 1/4 cup of sharp cheddar cheese
  • Servings: 1
  • Difficulty: easy


  • Using the olive oil in a medium sized pan over medium high heat, saute the onions until they become translucent, add the zucchini and continue to saute until cooked, about 3 minutes
  • While the vegetables are cooking, scramble the eggs and egg whites together
  • Add the chopped kimichi to the pan just to heat through
  • Once the kimchi is heated and veggies are cooked, pour the egg mixture into the pan
  • As the eggs cook, push one edge of the egg into the center of the pan allowing for the liquid in the middle of the pan to expand out and cook, continue this until no liquid egg remains
  • Reduce the heat to low and add cheddar cheese
  • Fold omelet in half
  • Cover pan and let sit for 1 minute to allow the cheese to melt


  • Calories:  315
  • Carbohydrates:  5 grams
  • Protein:  23 grams
  • Fat:  21 grams

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