Kimchi, Avocado & Spinach Omelette

This quick breakfast boasts one of my favourite fermented foods: kimchi. With loads of spice and flavour and packed with cruciferous vegetables, garlic and ginger, kimchi acts as a potent pre-, pro- and postbiotic in the gut. More and more research supports its ability to promote healthy digestion, immune function and skin health. CARLA’S TIP This omelette is delicious when paired with Low-FODMAP Charcoal Flatbread, Turmeric Roti or Prebiotic Superseed Bread. LOW-FODMAP OPTION Swap kimchi and avocado for no more than 65 g (2¼ oz) zucchini (courgette) per serve. You can also add some grated carrot, sliced red capsicum (bell pepper), bean sprouts or the green part of spring onion (scallion).

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Using a fork, lightly beat the eggs in a medium bowl until the whites start marbling through the yolks.

Step 2

Preheat a large frying pan over a medium–high heat. To make the first omelette, add 1 teaspoon of the ghee to the hot pan and swirl to coat it. Pour half of the egg mixture into the pan, tilting it to coat the base and form a thin omelette. Cook for 20–30 seconds until golden and just set. Slide the omelette onto a large serving plate and cover to keep warm. Repeat the process with the remaining egg mixture and 1 teaspoon of ghee.

Step 3

To prepare the filling, melt the remaining teaspoon of ghee in the pan over a medium heat. Add the spinach and toss until it wilts. Remove the pan from the heat, add the kimchi, and toss to combine.

Step 4

To assemble, arrange slices of avocado on top of each omelette and top with spinach and kimchi filling. Serve immediately.