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Photo of Turkey and kimchi omelette by WW

Turkey and kimchi omelette

Total Time
45 min
10 min
15 min
Kimchi is a traditional Korean vegetable condiment that is usually fermented for several days, weeks or even months. Our quicker version still adds a great pickled flavour filled with wombok, carrot and bean sprouts.


Chinese cabbage (wombok)

4 cup(s), (1 baby) coarsley shedded


1 medium, cut into matchsticks

Bean sprouts

1 cup(s), (80g)


1 tbs, white

Fish sauce

2 tsp

Chilli powder

½ tsp

Turkey breast mince

400 g

Sesame oil

2 tsp


4 medium, lightly beaten

Sweet chilli sauce

1 tbs

Fresh coriander

½ cup(s), leaves

Oil spray

1 x 3 second spray(s)


  1. Combine wombok, carrot, bean sprouts, vinegar, fish sauce and chilli powder in a large bowl. Season with salt and pepper. Set aside for 20 minutes to develop flavours. Drain off excess liquid.
  2. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook turkey mince, stirring to break up lumps, for 5 minutes or until browned. Add wombok mixture and cook, tossing, for 2 minutes or until heated through. Transfer to a bowl.
  3. Heat a small (15cm base measurement) non-stick frying pan over high heat. Brush with a little sesame oil. Pour in one-quarter of the egg and swirl to coat base. Cook for 1 minute or until just set. Spoon one-quarter of the turkey mixture over half the omelette. Fold omelette to enclose filling. Cook for 1–2 minutes or until heated through. Carefully transfer to a plate and cover to keep warm. Repeat with remaining oil, egg and turkey mixture to make 3 more omelettes.
  4. Drizzle omelettes with sweet chilli sauce and sprinkle with coriander to serve.


SERVING SUGGESTION: Asian salad leaves and lime wedges. TIPS: You can use lean pork mince instead of turkey.