This Korean-inspired frittata is a taste sensation and great for the brain, gut, bones and heart.

This Korean-inspired frittata is a taste sensation and great for the brain, gut, bones and heart.

“This little number has so many disease busting ingredients it’s hard not to get excited,” said dish creator Vicki Meintjes.

The eggs in this meal are full of protein and zinc, the black sesame is loaded with calcium, vitamin E and magnesium and the tofu reduces cholesterol and inflammation. In another plus, kimchi is great for digestive health and higher in lactobacilli than yoghurt which helps balance out the bacteria in the body.

Ingredients:
4 eggs
300 grams silken tofu
130 grams kimchi
1/4 tsp lemon zest
Good pinch pink Himalayan sea salt
1 large granny smith apple
2 tsp black sesame seeds
Juice of one small lemon
5 drops sesame oil
1 tablespoon olive oil

Method - Frittata:
Grease 4 x 9cm ramekins and line with baking paper.

Preheat oven to 200 degrees celsius. In a bowl, whisk the eggs, then add the lemon zest and sea salt. Whisk to combine.

Cut tofu into 16 equal squares. Place 2 squares on the bottom of each ramekin. Place 2-3 pieces of kimchee on top of the tofu.

Place two pieces of tofu on top of the kimchee. Pour egg mixture equally across all ramekins so that the egg just covers the top of the tofu. Finish with 2-3 pieces of kimchee.

Bake for 20 min then remove. Let cool for five minutes, then carefully run a knife around the inside rim to separate any mixture that may have stuck. Carefully transfer to a plate and remove baking paper.

Serve with the Apple Slaw and a drizzle of juice from the Kimchi jar.

Method - Apple Slaw: 
Cut apple into matchsticks and place in bowl. 

Add black sesame seeds and mix through.

In a separate bowl mix the lemon juice, sesame oil and olive oil.

Add to the apple slaw and toss gently.

Then, sit back, relax and enjoy!

Posted by Vicki Meintjes
Vicki Meintjes

Vicki Meintjes is an ex-wallpaper designer with a passion for food and cooking. Vicki loves recipe testing, learning about food processes and techniques, and experimenting with food styling. Vicki’s food philosophy is based around seasonal produce, sustainable sourcing and knowing what's in her food.

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