Kale and Onion Flip Omelette

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.

Rosemary Popovers

I got a recipe for popovers from my girlfriend's family cookbook, but I had to tweak it five times before the things came out right. They just wouldn't pop! So now we have over thirty popovers, most of them flat and living in the freezer. Don't worry, they'll get eaten. The important thing is that I now have a functioning recipe and that every future popover will rise to the occasion and do justice to its name. A popover is an eggy bread made of four ingredients; eggs, milk, flour and salt. Quite simple, eh? It is definitely simple and easy once you have a good recipe to work with. For plain popovers, which are great with jam, just discard the rosemary. For cheesy ones add grated cheddar. For smaller ones use a smaller muffin pan. If you have a popover pan it's even better.

Makes 6-8 popovers


• 1 1/2 cup of white flour • 1 1/2 cup of milk • 3 eggs • 1 teaspoon dried rosemary • 1/2 teaspoon salt

Preheat the oven to 450°F. Grease and flour a muffin pan. In a bowl whisk the eggs and milk together. Add the flour, salt, and rosemary. Whisk everything gently until smooth. Pour in the molds to about 3/4 full and bake for 20 minutes, then turn down the oven to 350°F and bake for another 15-20 minutes, until golden brown.