Kimchi Omelet

In this breakfast eye-opener, gochugaru-spiked eggs wrap around crumchy kimchi. A wake-up call for your tastebuds, and great for your gut as well!

Ingredients:

• 1 tablespoon coconut oil
• 1 small zucchini, halved lengthwise and thinly sliced crosswise
• 1 scallion, halved lengthwise and cut into 1-inch pieces
• 3/4 cup chopped kimchi
• 8 large eggs
• 1/2 – 1 teaspoon gochugaru or crushed red-pepper flakes
• Celtic or pink Himalayan salt

Instructions:

1. In a large skillet, heat the coconut oil over medium heat. Add the zucchini and scallion and cook, stirring, until the zucchini is slightly golden, about 3 minutes, Add the kimchi and warm through, about 1 minute.
2. Meanwhile, whisk together the eggs, chili flakes, and a pinch of salt.
3. Add the egg mixture to the skillet, cover, and cook until set, about 5 minutes.
4. Slide onto a plate, slice, and serve.