Omelet for da Morning Meal

 Reading thru Miss Roos post on wraps - I got inspired to post this for the adventurous chef among us all - Miss HMK :D

Hope you try this out someday - sounds very yumm and spicy :D

 
Kimchi Omelet With Sriracha Syrup (courtesy of New York Times)

Yield 1 main course serving, or 2 to 4 appetizer servings

Time 20 minutes

Ingredients

• 1/2 cup rice vinegar
• 1/3 cup sugar
• 1 to 2 teaspoons sriracha hot sauce, more to taste
• 1 tablespoon vegetable oil
• 1/2 cup kimchi, coarsely chopped
• 2 large eggs, beaten
• Salt, as needed
• Black pepper, as needed
• Toasted black sesame seeds, for garnish
• Cilantro leaves, for garnish

Method

• 1. To make the sriracha syrup, in a small pot set over medium heat combine vinegar and sugar. Bring to a boil and simmer until syrup is reduced by about half, 6 to 8 minutes. Remove from heat and allow syrup to cool slightly. Stir in sriracha sauce and set aside while you make the omelet.
• 2. In a small nonstick pan set over medium-high heat, add oil and warm until shimmering. Add kimchi and cook, stirring, until warm, about 30 seconds. Add eggs and quickly scramble mixture with a fork. Pat flat with a spatula; cook, without moving, until almost set but still slightly loose on top, 1 to 2 minutes. Season with salt and pepper. Slide omelet onto a plate, folding half of it over the filling. Drizzle with sriracha syrup and garnish with sesame seeds and cilantro leaves.