Kimchi Bratwurst Frittata - with Perilla Leaf Salad

Ingredients

• 4eggs
• a few shakessalt
• 120 ml (½ cup)kimchi, preferably aged
• 1 whole, about the size of your palmpotato
• ½onion
• 1bratwurst sausage (or chorizo or Italian sausage)
• 2 strips, optionalbacon
• 5perilla leaves
• 1 handfulbaby greens
• 45 ml (3 tablespoons)olive oil
• 15 ml (1 tablespoon)soy sauce
• 5 ml (1 teaspoon)balsamic vinegar
• 2.5 ml (½ teaspoon)lemon juice
• a few shakessalt
• a few shakesblack pepper

Instructions

1. 1

   Prepare ingredients

   Snip the kimchi into small pieces, measure out about 120 ml (½ cup) and set it aside. Slice the bratwurst into small rounds, cut the bacon into thin strips, and thinly slice the onion and potato.

2. 2

   Slice the greens

   Pull the stems from the perilla leaves, stack and roll the leaves, then slice them thinly. Set aside a handful of baby greens for the salad topping.

3. 3

   Mix the dressing

   Combine the soy sauce, balsamic vinegar, lemon juice, salt and black pepper. Alternatively, use a shop-bought vinaigrette.

4. 4

   Whisk the eggs

   Crack the eggs into a bowl, whisk them together and season with a few shakes of salt. Set aside.

5. 5

   Heat the oven

   If using an oven, preheat it to 220°C (425°F).

6. 6

   Brown the filling

   Heat some of the olive oil in a non-stick frying pan with sides at least 5 cm (2 inches) high over a medium heat. When hot, add the bacon and bratwurst and cook until the sausage edges brown. Add the potato and onion; once the potato edges have browned, stir in the kimchi and cook until it wilts and begins to brown.

7. 7

   Clean the pan

   Transfer the cooked filling to a plate. Quickly wash the pan to remove any burnt kimchi residue, return it to the hob over a medium-low heat, add some olive oil and let it heat.

8. 8

   Add the eggs

   Return the filling to the hot pan. Slowly pour in the beaten eggs in a circle, moving the pan so the filling is evenly coated. Cover and cook for 1 minute.

9. 9

   Loosen the edges

   Remove the lid and run a spatula around the frittata's edge to help stop it sticking.

10. 10

    Cook until set

    For the oven method, place the uncovered pan in the preheated oven for a few minutes, until the top is fully cooked. Without an oven, cover the pan again and cook over a low heat for 6–8 minutes, watching closely and turning off the heat once the top is fully cooked.

11. 11

    Finish and serve

    Carefully slide the frittata onto a serving plate. Scatter the sliced perilla and baby greens over the top, drizzle with a few spoonfuls of vinaigrette, and cut into two portions.

What is a kimchi frittata?

A frittata is an Italian-style egg dish in which beaten eggs set around cooked fillings, on the hob or in the oven. This version brings together bratwurst, potato and kimchi, then adds perilla and greens for a fresh finish.

Aged kimchi works especially well because its tangy, savoury flavour stands up to the sausage and eggs. Browning the filling first gives the frittata more depth than simply mixing everything into the eggs.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 28g protein, 24g carbs, 49g fat.

The potato supplies most of the carbohydrate, while the olive oil, sausage and optional bacon contribute much of the fat. Eggs and sausage provide most of the protein; kimchi and soy sauce can contribute appreciable sodium. For a more balanced plate, serve a generous side of fresh vegetables alongside each portion.

Choosing the filling

Aged kimchi: Chop it small so it distributes through the frittata, and cook it until wilted with a little browning. This removes excess moisture and concentrates its flavour.

Sausage and bacon: Bratwurst is the recipe's first choice, while chorizo or Italian sausage can be used instead. Bacon is optional, so leave it out if you prefer a less rich filling.

Getting the potato ready

Thin slices: Cut the potato and onion thinly so they cook through during the brief filling-fry. Keep the potato slices fairly even in thickness for more consistent browning.

Brown first: Give the sausage and potato time to colour before adding the kimchi. If the pan is crowded, the ingredients may soften without browning, so use a pan with enough room to stir.

Setting the eggs

Gentle heat: After cleaning the pan, cook the egg mixture over medium-low heat. Pour slowly around the pan and shift it so the egg reaches the spaces between the filling.

Doneness: The recipe calls for a fully cooked top, whether you finish the frittata in the oven or under a lid on the hob. Check it closely near the end of either cooking method.

Why clean the pan?

Kimchi residue: Bits left behind from stir-frying can burn while the eggs cook. A quick wash removes those browned remnants before you return the filling and add the egg.

Non-stick surface: A non-stick pan makes it easier to loosen the edges and slide out the finished frittata. Choose one with sides at least 5 cm (2 inches) high to contain the eggs.

The fresh finish

Perilla: Slice the leaves into fine strips and add them after cooking, so their distinctive, aromatic flavour stays fresh. Baby greens add a tender contrast to the hot, savoury frittata.

Vinaigrette: Soy sauce, balsamic vinegar and lemon juice make a tangy dressing for the greens and eggs. Drizzle on a few spoonfuls at the end rather than cooking it into the frittata.

Serving ideas

Serve the frittata straight from the pan or slide it onto a plate and cut it in two. The perilla and dressed baby greens are already part of the topping, so keep extra dressing nearby for anyone who wants more.

For a fuller meal, serve it with additional salad or vegetables. The recipe does not specify a side, so choose something that suits the meal and the appetite.

Recipe notes & tips

• Cut the potato and onion thinly so they have time to cook before the eggs are added.
• Wait for the sausage edges and potato to brown before stirring in the kimchi.
• Wash off burnt kimchi residue before cooking the eggs to reduce the chance of more scorching.
• Keep the heat moderate while the eggs begin to set, then lower it for the covered hob finish.
• Slice the perilla leaves just before serving for a fresh, aromatic topping.
• Add the vinaigrette a few spoonfuls at a time so the topping is dressed but not drenched.

Variations

• Use chorizo: Swap it for the bratwurst for a more assertive sausage flavour.
• Try Italian sausage: Use it in place of the bratwurst as suggested in the ingredient list.
• Leave out bacon: Omit the optional strips and proceed with the sausage and vegetables.
• Use shop-bought dressing: Replace the soy, balsamic and lemon vinaigrette with a ready-made version.
• Make it oven-free: Finish the covered frittata on low heat for 6–8 minutes, as in the hob method.

Common mistakes to avoid

• Thick potato slices: They may not cook through in time; slice the potato thinly.
• Adding kimchi too soon: It can miss the chance to brown; wait until the potato edges have coloured.
• Skipping the pan wash: Burnt kimchi residue may scorch again; quickly clean the pan before adding the filling back.
• Cooking too hot: The base can overcook before the top sets; use medium-low heat for the eggs and low heat for the covered hob finish.
• Leaving the top unset: Check the centre and surface before serving, and continue cooking until the top is fully cooked through.

How to store

Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat gently in a covered frying pan over low heat or in the microwave until hot; add fresh greens and perilla after reheating.

Frequently asked questions