A fluffy, savory frittata with a Korean-inspired twist, made with eggs, sharp cheddar, and House Reserve Seaweed Kimchi. Sautéing the kimchi brings out its rich, fermented flavor, while heavy cream keeps the eggs soft and tender. Finished with extra seaweed kimchi, green onions, and toasted sesame seeds, this easy frittata is perfect for breakfast, brunch, or a simple meal.
INGREDIENTS (serves 4)
- 6 large eggs
- ¾ cup House Reserve Seaweed Kimchi, roughly chopped
- 2 tablespoons heavy cream
- ½ cup sharp cheddar cheese, shredded
- 2 green onions, thinly sliced, divided
- ½ teaspoon sugar
- 1 teaspoon avocado oil
- ½ teaspoon sesame oil
- A pinch of black pepper
- Toasted sesame seeds and chopped chives or green onions, for garnish
DIRECTIONS
- Preheat the oven to 400°F. Lightly heat an 8-inch cast iron skillet over medium heat.
- In a bowl, whisk together the eggs, heavy cream, and black pepper. Stir in the shredded cheddar and half of the green onions.
- Add the avocado oil to the skillet, followed by the House Reserve Seaweed Kimchi and sugar. Sauté for 1–2 minutes, then stir in the sesame oil.
- Remove about one-third of the kimchi from the skillet and set aside for topping.
- Pour the egg mixture into the skillet over the remaining kimchi. Cook for 1–2 minutes, just until the edges begin to set.
- Arrange the reserved seaweed kimchi over the top, keeping some visible on the surface.
- Transfer the skillet to the oven and bake for 10–14 minutes, or until the edges are set and the center has just a slight jiggle.
- Let the frittata rest for about 5 minutes. Garnish with toasted sesame seeds and chopped chives or green onions before slicing and serving.
Fluffy, cheesy, and packed with savory fermented flavor, this seaweed kimchi frittata gives a classic brunch favorite a Korean-inspired twist. House Reserve Seaweed Kimchi adds a delicious tang and umami, while the cheddar and creamy eggs balance everything out for an easy, satisfying dish.