I first had the pleasure of experiencing Cheddar and kimchi at Milk Bar, where I worked for a spell. One of my coworkers, Helen Jo, would sometimes make little Cheddar and kimchi quesadillas for family meal, especially if we were extra busy that day; they need only three ingredients, each of which we always had on hand anyway. I’ll admit that at first I was skeptical. My brain just could not imagine a world in which spicy, fermented kimchi would go well with sharp, creamy Cheddar cheese, but let me say that since then, I have seen that world, and that world is wonderful. <br /> <br />Sometimes quesadillas are a little too much first thing in the morning, so I adapted them into little omelettes. But this is not a fancy, delicate, barely cooked French omelette; this is an improper omelette, an omelette gone rogue. Here the eggs are cooked over a higher flame than usual, so the outside browns while the interior stays delightfully runny. Shredded Cheddar cheese gets sprinkled on as soon as the eggs hit the skillet, and it melts and crisps up along with the eggs, giving you those cheesy, lacy bits and pieces. <br /> <br /> <br />Reprinted from Dining In. Copyright © 2017 by Alison Roman. Photographs copyright ©2017 by Michael Graydon and Nikole Herriott. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. <br />

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