6 free-range, organic eggs
1 bunch of scallion, roughly chopped
1/2 cup of kimchi
1/4 cup of broccoli, chopped
1/4 cup of shredded carrots
1/4 cup of shredded zucchini
1/4 cup of shitake mushrooms, chopped
1/4 cup of red bell pepper, chopped
Optional: 1 teaspoon of dashi powder
Sea salt/black pepper to taste
4 tablespoons of tamari gluten-free soy sauce

For dipping sauce:
2 tablespoons Tamari gluten-free soy sauce
1 teaspoon sesame oil
1 tablespoon of rice vinegar
Chopped scallions

In a large bowl, whisk eggs. Add kimchi and chopped/shredded veggies. Mix in dashi powder, tamari sauce and salt and pepper. Combine well.

Heat a large cast-iron skillet. When pan is smoking, add a teaspoon of grapeseed or coconut oil and coat the pan. Lower heat to medium and pour in egg mixture.

Let cook for 5 minutes until the “pancake” can easily come off the pan. Using another similar-sized pan, flip the pancake and cook on the other side for an additional 5 minutes or until brown on both sides and pancake is cooked fully through.

Gently slide onto large platter and slice into pieces. Serve hot with dipping sauce.