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.