2
Kimchi & Cheese Omelette
Recipe by
Easy
35 Mins
INGREDIENTS:
- 360ml Crackd® The No-Egg-Egg®
- 40ml Vegan Cream
- 140g Kimchi
- 40g Vegan Cheese (easy to grate or already grated)
- 1 tbsp Vegetable oil
- 3 Spring Onions, sliced
- Salt, Pepper
- To serve: Bread
METHOD:
- Preheat the oven to 180°C (160°C fan).
- Mix together Crackd® The No-Egg-Egg®, vegan cream with a pinch of salt and pepper in a bowl.
- Put a little oil or vegan spread in 2 non-stick oven proof pans or an 8 inch non-stick cake tins and heat in the oven for 3 minutes.
- Pour in the egg mix and allow to cook for 15-20 minutes in the oven.
- When the omelettes are firm and set, spoon the kimchi and cheese over the top and place back in the oven for 2 minutes.
- Warm the vegetable oil in a small frying pan over a medium heat and add the sliced spring onions.
- Stir for about 2 minutes.
- Take the omelettes out of the oven and fold them over.
- Serve with spring onions salt, pepper and bread on side.
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