Kale and Onion Flip Omelette

September 28, 2012

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.

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{ 2 comments… read them below or add one }

Judy April 9, 2013 at 5:07 pm

I love this omelette, it is delicious. I have made it now several times both for breakfast and for dinner (I prefer the feta cheese to anything else). My daughter has put me on to your site, she thinks that you should have a cookbook and I have to agree. Your recipes are appealing; I have made a few of them now and will continue!


Bryan April 11, 2013 at 2:54 pm

Thanks Judy, I’m glad you and your daughter are enjoying the recipes. 🙂


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