Tribelli mini omelette with Korean mayonnaise

Tribelli Omelette - Tribelli - Enza Zaden


  • tribelli® mini
  • Parsley
  • Pink Salt
  • Olive Oil
  • Eggs
  • Mayonnaise
  • Kimchi


  • Let’s start! Wash, remove the stem and remove the seeds from the peppers. Chop them in small square pieces.
  • In a bowl, carefully beat the eggs, add the salt and beat them. Once ready, add the peppers and stir. Save it for later.
  • In order to prepare the sauce. mix the mayonnaise and the kimchi in a small bowl.
  • Chop the parsley finely and store it cold.
  • Heat the olive oil over medium heat in a pan. When ready, set the omelette on one side and fold it in half with care not to break it. Minimize the heat and curd on both sides until they have a golden colour.
  • Serve with the sauce and garnish with the chopped parsley.