I always serve Kimchi when I make my absolute favourite dish Korean Beef and usually end up with half-a-jar left over in the fridge, not knowing what to do with it. Not this last time though, as I had spotted a recipe for Spinach and Kimchi Frittata floating down my Facebook feed and pounced on it before it disappeared.
It’s a perfect recipe for using up Kimchi as well as being good for your gut health as Kimchi is fermented. An ideal dish for breakfast, brunch, lunch or dinner and the added bonus is that it is quick and easy to prepare.
INGREDIENTS: to serve 4
6 large eggs
200ml full-fat coconut milk
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon unsalted, grass-fed butter (or oil of choice)
6 cups baby spinach leaves
½ cup kimchi, drained and roughly chopped
In a large bowl or jug, beat together the eggs, milk, salt and pepper.
Melt the butter in an oven-proof skillet over a medium heat. Drop in the spinach leaves and stir until wilted.
Pour the egg mixture over the spinach, add the kimchi and stir gently until mixed.
Transfer the skillet to a 350°F oven and bake for approximately 20 minutes until the centre of the frittata is firm. A cocktail stick inserted into the middle should come out clean.
Allow the frittata to cool for a minute or two before sliding on to a plate. Cut into wedges and serve with extra kimchi if wished.
Recipe adapted from Facebook but it is also available in the book by Doctor Mark Hyman Eat Fat, Get Thin
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.