breakfast eggs gluten free greens healthy fats Kimchi paleo summer sweet potato 

Sweet Potato & Kimchi Omelette


If you’re familiar with Korean food, you know they make a fantastic egg pancake with seafood or kimchi… It’s amazing.
I can’t eat it anymore, it’s not gluten free, but it is the inspiration for today’s brekkie. I must be craving Korean BBQ!


Serves 1

Sweet Potato & Kimchi Omelette

5 minPrep Time

15 minCook Time

20 minTotal Time

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  • 2 egg whites, 1 whole egg
  • 1/2 sweet potato
  • 3 tbsp Farmhouse Culture Organic Kimchi
  • 1/2 cup sweet potato
  • 1 tbsp Kerry gold butter
  • Salt, pepper
  • Flavor God Garlic Lover's
  • Preheat oven to 350F
  • Dice 1/2 sweet potato in small squares, 1/4 inch.


  • In a 6" skillet on medium-high heat, melt butter & cook sweet potato until tender.
  • While potato cooks- whisk eggs until fluffy, and season.
  • Chop up kimchi & spinach.
  • Add kimchi & spinach to skillet, stir and then flatten distributing evenly on skillet bottom. Lower heat.
  • Pour eggs in skillet in a circular motion so they cover all the vegetables evenly.
  • Place skillet in oven, it will cook quickly, 2-5 minutes.
  • Eggs will be set but now browned.
  • Turn omelet over on to a plate, garnish with avocado.
  • Prepare to have your taste buds blown away!

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