Kimchi Scramble

All the goodness of gut-friendly kimchi in a simple scramble that tastes incredible.

Korean chilli and coriander are bold flavours and work perfectly together. Something a little different to start your day or enjoy for any meal of the day.

Hint: If you don't like the spiciness of Kimchi you can substitute it with Sauerkraut.

Prep time: 5 mins
Cook time: 4 mins

Breakfast

Dairy Free

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

2 free range eggs

1 teaspoon of unsweetened coconut yoghurt

1 tablespoon of kimchi, drained and chopped

1 teaspoon of chopped fresh coriander

cold pressed coconut oil for greasing

sea or Himalayan salt to taste

fresh cracked black pepper to taste

3 cherry tomatoes, halved

1 cup of alfalfa sprouts (20g)

Method

Whisk eggs with coconut yoghurt and stir in kimchi and coriander

Grease a small pan with coconut oil over a medium heat and pour in the egg mixture.

As the egg starts to set, using a spatula drag the mixture towards the centre, allowing the raw mixture to fill the space.

Continue until almost cooked through. The eggs will continue to cook after removing from the pan so be careful not overcook.

Serve and enjoy.

Calories: 153
Protein: 13.1
Carbs: 1.8
Fibre: 1.4
Fat: 11.2

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