This keto kimchi omelette with cheddar, leeks, and gochugaru recipe is endlessly riffable. Use whatever kimchi or ferments, cheese, and vegetables suit your fancy for this fresh, funky, umami-packed recipe that comes together in less than 15 minutes.
Crack eggs into a bowl and sprinkle with 1/2 tsp salt and gochugaru, and then whisk until eggs are uniform in color. Allow seasoned eggs to rest while you prep the other ingredients.
Heat pan over high heat and melt 1/2 tbsp butter. When the butter is frothy, add leeks and a pinch of salt, and then cook until soft and tender, stirring and adding 1/2 tbsp water (or white wine) as necessary.
Heat seasoned cast iron or non-stick pan over medium-high heat and melt 2 tbsp butter. When the butter starts to brown, rewhisk the eggs quickly, and add the the pan. Immediately add cheese so that the cheese can crisp and melt while cooking.
When the omelette is almost set, spread cooked leeks over half the omelette (optional: top with more gochugaru), remove from heat, cover, and let set for 30 seconds to 1 minute until cooked to your liking.
Uncover and add kimchi, folding omelette and removing it from the pan to avoid overheating the kimchi. Garnish with green onions and sesame seeds and serve immediately.