Kimchi & Cheese Omelette

Recipe by
30 Mins


360ml Crackd

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


1. Preheat the oven to 180°C (160°C fan).

2. Mix together Crackd, 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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