I’ve already mentioned how I love kimchi (check out our homemade Kimchi Recipe). And one of my favorite ways to eat it is as part of this gut-healthy kimchi scramble. It has so much flavor and is a guaranteed way to get you through the day. I love spicy foods as well so most times I turn up the eat a notch, but you can eat the mild version as well. This a great way to add flavor to an ordinary dish.
This dish could not be simpler and you can even use left over items you have in the fridge. I just scramble my eggs like I normally would, toss in some kale, bok choy, or even spinach and cook it up. Once the eggs have a little constancy, I toss in the kimchi and warm it up. Sometimes I will eat it cold to preserve all the pro-biotic bacteria in the fermented food that is so good for your gut and health.
Feel free to add some addition veggies if you like or serve with a slice of bread from one of the keto bread recipes we just can’t get enough of! Nothing like scrambled eggs and toast for a keto breakfast!
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Crack the eggs into a bowl, whisking well with a fork. Set aside.
In a large greased saucepan, cook your mushrooms 4-5 minutes over medium heat before adding the greens and cooking an additional minute or two.
Add your kimchi and eggs, cooking 2-3 minutes or until the eggs are done. Season with salt and pepper to taste before serving.
This recipe is super adaptable, so have fun with it! I especially love using bok choy, but nearly any leafy green will work, especially depending on what variations you may have made to your kimchi, so use your preferred tastes as a guide and have fun! Keep in mind that different greens cook at different rates, however, so you may need to adjust accordingly. Kale, for instance, takes longer than most other greens, so you may need to add kale to the pan when you add the mushrooms. Bok choy and Swiss chard, however, both cook quite quickly. Use your experience and knowledge to find what works best for you!
Cutting board Bowl
Whisk or fork
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