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:

  1. Preheat the oven to 180°C (160°C fan).
  2. Mix together Crackd® The No-Egg-Egg®, vegan cream with a pinch of salt and pepper in a bowl.
  3. 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.
  4. Pour in the egg mix and allow to cook for 15-20 minutes in the oven.
  5. When the omelettes are firm and set, spoon the kimchi and cheese over the top and place back in the oven for 2 minutes.
  6. Warm the vegetable oil in a small frying pan over a medium heat and add the sliced spring onions.
  7. Stir for about 2 minutes.
  8. Take the omelettes out of the oven and fold them over.
  9. Serve with spring onions salt, pepper and bread on side.

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