Quiches, fritattas, and omelettes are conveniently versatile. You may have the makings of a tasty egg-based dish already in your fridge. I’m talking about veggies, cheese, and/or meats that need to be used. Here I’ve selected kale, onions, and, for the cheese, feta. Obviously eggs play a big part in the above recipes, and we’re happy to get ours from a small local farm where the chickens roam freely.
This dish is not quite a fritatta because it’s thinner, so I’m calling it a flip omelette. Enjoy!
• 6 eggs
• 2 tablespoons heavy cream
• 150 g of cheese, grated (I used crumbled feta)
• 2 medium onions, chopped
• about 3 cups sliced kale
• 4 tablespoons butter
• salt + ground black pepper
In a medium skillet (easier to do if you use a quality non-stick pan), melt 2 tablespoons of butter, and cook the onions on medium heat until they are soft, for about 5-7 minutes.
Add the remaining 2 tablespoons of butter, the kale and season with salt.
Cook the kale for an additional 5 minutes, stirring often.
Meanwhile, whisk the eggs with the cream and season them with salt and pepper.
Once the kale is done, spread the onion-kale mixture evenly in the bottom of the pan.
Add the cheese on top, and pour the eggs over.
Cover, lower the heat to low, and let cook for 10-15 minutes, until the eggs are set.
Flip over onto a plate, slice, and serve.