From @Andy Cooks
10 min · Serves 1
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Ingredients
Squeeze the juice from the kimchi into a bowl.
Crack the eggs into the kimchi juice.
Thinly slice the green tops of the spring onions and add to the egg mixture.
Slice the white stems of the spring onions into thicker pieces and set aside.
Add a pinch of salt to the egg mixture and whisk together.
Heat the oil in a pan over medium-high heat.
Add the kimchi pieces and the spring onion whites to the hot pan.
Fry the kimchi and onion whites for 60 seconds.
Pour in the egg mixture.
Stir briefly, tap the pan on the stove to settle the eggs, and let sit for 30 seconds.
Top with the cheese and reduce the heat to medium-low.
Cook until the omelette is set to your liking, 2 minutes.
Fold the omelette over and serve immediately over the hot rice.
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