Kimchi & Cheese Omelet with Soy Sauce & Mushrooms

Creamy, melty mozz and tangy, funky kimchi combine for a surprisingly delicious omelet.
Publish date:
Kimchi & Cheese Omelet with Soy Sauce Mushrooms

Recipe by Joe Piccirillo

This article originally appeared in our Holiday 2020 issue. Get the magazine here

Start to Finish: 5 Minutes

Servings: Makes 1 Omelet


  • 3 tbsp. canola oil    
  • 1 cup sliced shiitake mushrooms
  • 2 tbsp. soy sauce
  • 2 large eggs
  • 1/4 cup chopped kimchi
  • 1/4 cup shredded mozzarella
  • Sliced scallions, for garnish


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.