Kimchi and Honey Feta Brunch Omelette
A Greek-Korean brunch original, a classic French omelette filled with well-fermented kimchi and crumbled feta then finished with a honey drizzle so the Korean fermented tang and the Greek salty cheese and the French technique produce a brunch where the sweet-savoury tension and the chilli heat are all structurally present.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk 6 large eggs with a pinch of salt and white pepper until fully combined but not frothy. Mix 120g chopped, drained kimchi with 1 tsp sesame oil in a small bowl. Crumble 120g feta. Slice 2 spring onions thinly. Have 3 tbsp honey, 1 tsp toasted sesame seeds, and 10g coriander ready.
Fry
Melt 20g butter in a non-stick 20cm pan over medium-high heat until foaming. Pour in 3 eggs (half the mixture). Using a silicone spatula, gently push cooked edges toward centre for 30 seconds while tilting to let uncooked egg flow to edges. Cook until just set on top with slight wobble at centre. Repeat with remaining 20g butter and 3 eggs to make a second omelette.
Build
Reduce heat to low. Scatter half the kimchi and half the feta over one half of the first omelette. Drizzle 1.5 tbsp honey directly over the filling—it will melt into the warm filling. Fold the empty half over to enclose. Repeat with the second omelette, remaining kimchi, remaining feta, and remaining 1.5 tbsp honey.
Plate
Slide both omelettes onto warm plates. Scatter spring onions, sesame seeds, and coriander over the tops. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.