Korean Omelet Sandwich

Rated 5.0 based on 3 customer reviews
Korean Omelet Sandwich
Korean Omelet Sandwich
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Ingredients

  • 1 pint grape tomatoes, quartered
  • 2 teaspoons rice vinegar
  • ½ teaspoon salt
  • 1 pinch ground black pepper
  • 6 large eggs, or more to taste
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 1 tablespoon vegetable oil, or more as needed
  • 2 cups shredded cabbage
  • 1 cup shredded carrot
  • 1 cup thinly sliced onion
  • 4 slices Cheddar cheese
  • 2 tablespoons butter
  • 8 slices brioche or homemade white bread
  • 2 destemmed perilla leaves (Korean shiso), julienned

Directions

  1. Mixing tomatoes, rice vinegar, salt, and a pinch of black pepper together in a bowl; cover with plastic wrap and refrigerate.
  2. Beat eggs, salt, and a pinch of black pepper together in a bowl.
  3. Heat 1 tablespoon oil in a large skillet over high; sauté cabbage, carrot, and onion in hot oil until the cabbage wilts, about 1 minute.
  4. Reduce heat to low and pour egg into the pan. Tilt pan to spread egg around the skillet; cook until the edges turn golden brown, 2 to 3 minutes and flip. Add more oil as necessary to prevent sticking and continue cooking until the bottom of the egg is golden brown 2 to 3 minutes more.
  5. Quarter the omelet. Top each piece with a slice of cheddar cheese and let it melt slightly.
  6. Melt 1 tablespoon butter in a separate skillet over low heat. Toast bread slices in the skillet and toast until browned on the bottom, 1 to 2 minutes per side. Flip the bread, add the remaining butter, and lift the bread to allow the butter to get under it; continue cooking until browned, 1 to 2 minutes more.
  7. Place each piece of omelet onto a toasted bread slice and sandwich with the remaining bread slices.
  8. Toss perilla leaves with the tomato salad; serve with the sandwiches.
Mealthy tip:

Feel free to use your preferred bread type. You also can simply toast the bread in a toaster instead of the suggested indulgently buttery version given in the recipe.

Reviews

5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Pinney Stern

Pinney Stern says:

I hate omelets my child cried in horror. He tried this quick late dinner and said this is very good. Automatic 5 star. This will be a go to for breakfast, lunch and dinner. Thanks.

Image of Greg Jones

Greg Jones says:

These omelet sandwiches are my favorite. Sometimes I added shredded beef or pork. It's great for brunch!

Image of Sam Dalton

Sam Dalton says:

First time trying this recipe and it was excellent. I love Korean food so I am partially biased, but this is just a really good breakfast dish. It's hearty and flavorful. The brioche bread with the omelet, incredible.