Creamy, melty mozz and tangy, funky kimchi combine for a surprisingly delicious omelet.
In nonstick skillet, heat 2 tbsp. oil over medium-high. Add mushrooms and cook, stirring often, until browned, about 3 minutes. Add soy sauce; cook for 1 minute. Transfer to a bowl; wipe out skillet. In another bowl, whisk eggs, 1 tbsp. water, and the kimchi. Add remaining 1 tbsp. oil to skillet; heat over medium-high. Add egg mixture. Cook until set, 2 minutes. Sprinkle with cheese. Let melt slightly, fold omelet in half, then slide onto plate. Top with mushrooms and scallions. Makes 1.