Slow-Cooked Kale Omelette . Sprouted Kitchen

My parents have lived in the same house for 28 years. I have spent nearly every Christmas morning in that living room. I recall being deterred from peeking over the stairs when my sister and I woke up as to not see the gifts that Santa didn't wrap. One year there was a foam-top surfboard and another a swivel desk chair. Yes, I always peeked. I had to! My mom would start the heater, coffee, and holiday tunes, and get the camera ready so my sister and I could prance downstairs in our coordinating pajama sets. I still can't keep track of the names of people I have worked with for three years, but I have vivid, sweet memories of Christmas with my family. Selective, I suppose. 

Last year I made cinnamon rolls for the family and they turned out great - tender, extra pecan filling, cream cheese glaze - I'd declared them a new tradition. I don't get baking right most times, but the stars had aligned just long enough for that breakfast treat. This year there is request for waffles and eggs, which would make that cinnamon roll "tradition" short lived. The eggs, despite the pastry decision, need to be something besides the ordinary. I came across this kale recipe with suspicion as I generally prefer my vegetables on the raw or al dente side. Cooking the greens for 30 minutes?!? That sounds so... brown. But Suzanne Goin has an impressive handful of very successful restaurants and cookbooks so it's likely not prudent to question the recipe against the basis of my raw kale salad habit. You just follow the directions and realize doing things someone else's way is often times the fresh perspective you needed. I may have heightened senses at the moment, but sizzling rosemary, garlic and onions have never smelled so incredible. I could have stood over the pan and finished it, just myself, the fork and that glorious kale. I saved a handful for omelette filling and I believe it will be the perfect thing to dress up holiday morning eggs. Even on its own as a side this would be great, and I would assume it's enough for four if they aren't quite as greedy with their greens.

Wishing you and yours a sweet holiday. 

Slow-Cooked Kale Omelette . Sprouted Kitchen


Kale recipe adapted from Suzanna Goin via Bon Appetit and likely in her latest  a.o.c cookbook

I use a 10'' non-stick for a one-person omelette. I think you could make a frittata in a 12'' if you weren't up for making individual omelettes. You want a really hearty sized bunch of kale as it shrinks down significantly after the blanch. Too little and you'll only wish you had more, too much and there won't be enough room in the pan for it to fully crisp up on the edges. You'll want to weigh the bundle to get this just right and use your largest pan either way. 


  • 1 heaping pound kale, ribs removed
  • 1/4 cup extra virgin olive oil  
  • 2 sprigs rosemary
  • 1/2 teaspoon sea salt, or more to taste
  • 1 dried chile de arbol, broken into pieces OR 1/2 teaspoon red chile flakes
  • 1 cup sliced yellow onion (about half a whole onion)
  • 2 large garlic cloves, thinly sliced
  • 2 Tbsp. ghee (or more olive oil)
  • fresh ground pepper
  • 8 extra-large eggs
  • 1/4 cup whole milk
  • 6 ounces soft goat cheese


Slow-Cooked Kale Omelette . Sprouted Kitchen

Bring a large pot of salted water to a boil. Blanch the kale for 1 1/2 minutes, drain, let it cool, and squeeze out excess water. Chop it up and set aside. 

In a large skillet, warm the olive oil over medium heat. Add the rosemary sprigs and chile and cook for one minute. Reduce the heat to low, add the onion and salt, cook for two minutes, and then add in the garlic slices and stir. Cook for about 8 minutes until the onions are soft and starting to brown. 

Turn the heat to medium-low, add the kale and ghee or oil, stir to coat. Cook for 25-30 minutes, stirring occasionally until the kale is almost black and charred at the edges. Remove the rosemary sprigs and chile de arbol, if using. Pepper flakes stay. Sprinkle some fresh ground pepper, taste for salt, and set aside. 

Heat a 10'' pan over medium-low heat with a small pat of butter or ghee at the bottom. For each omelette, beat 2 extra-large eggs with a Tbsp. of milk. Add the eggs to the pan and let them cook for about a minute and a half. Use a spatula to lift up one corner of the eggs, tilt the pan, and let the liquid egg on top, run underneath. When the top is still soft but the omelette mostly set, put a few spoonfuls of the kale down the center and a generous sprinkle of goat cheese on top. Gently fold the omelette into thirds, like an envelope, and slide it onto a plate. Repeat with remaining omelettes.

* For the frittata, preheat the oven to 425'. Warm the kale in a 12'' skillet over low heat. Whisk the eggs and milk in a bowl and pour them on top of the kale. Cook on the stove for about 4 minutes. Crumble the cheese on top and finish it in the oven for another 6-10 minutes until you shake the pan (careful, hot handle) and the center looks just a tad jiggly. It will set as it cools. 

Serve with a handful of fresh greens on top and some crusty toast. 

Slow-Cooked Kale Omelette . Sprouted Kitchen

Reader Comments (43)

Wishing you and yours the very same...

December 17, 2013 | Unregistered CommenterJade Sheldon-Burnsed

Portuguese people do have the habit of over-cooking their vegetables so I wouldn't really think that cooking kale for 30mins would sound natural to me. Even though I prefer my greens "al dente" :)

Wish you and your lovely family the sweetest holidays!

December 18, 2013 | Unregistered CommenterOndina Maria

this looks absolutely delicious: i'm not a huge fan of omelette, but served like this, i think i'd give it another try.
thanks for sharing.

December 18, 2013 | Unregistered CommentertRiSh

I've been totally into kale for the whole fall and the beginning of winter. I just can't get enough of it! Therefore, this would definitely be a perfect breakfast treat. I wish you both a wonderful Christmas with your loved ones!

Greetings from Finland,

December 18, 2013 | Unregistered CommenterSini | my blue&white kitchen

Omelettes are my go to breakkie. Happy Holidays - I love the micro greens!

December 18, 2013 | Unregistered CommenterMara @ ElementalCustard

Luuuu-huuuuv this omelette. Dear Lawd.

December 18, 2013 | Unregistered CommenterBev Weidner

Luuuu-huuuuv this omelette. Dear Lawd.

December 18, 2013 | Unregistered CommenterBev Weidner

I'm a peeker too, I'd always try to work out where my mum had hidden our presents then be sad if I actually managed to find them...
Love the idea of cooking the kale right down - I clicked through to the original recipe and found another for slow roasted green beans which also look rather wonderful.

December 18, 2013 | Unregistered Commenterthelittleloaf

We made a regular version of kale omelette for dinner last night before I saw this post. If I saw this before hubby made the omelette, I would have asked him to add some rosemary. Wonderful combination. Delectable.

December 18, 2013 | Unregistered CommenterLail | With A Spin

In the past year or so I've totally fallen for ghee, especially when it comes to cooking eggs. It's just magical. I love the slow process of cooking the kale. Sounds wonderful, especially for Christmas morning. I also have a similar memory to you...short term is horrible. :) Wishing you a slow + relaxing holiday this year. xo

December 18, 2013 | Unregistered CommenterAshley

wishing you and your family happy holidays too :) love anything with eggs and this one sounds delightful.

December 18, 2013 | Unregistered Commenterdixya

Mmm such a tasty way to begin the day!

December 18, 2013 | Unregistered CommenterKatrina @ WVS

KALE! It's such a perfect match for greens. This omelet sounds fantastic, and looks so beautiful covered in microgreens!

December 18, 2013 | Unregistered CommenterEileen

(My brain is clearly not working today--kale matches with eggs, not greens, of course!)

December 18, 2013 | Unregistered CommenterEileen

Yum!! I might try as the frittata! Have you tried that yet?

December 18, 2013 | Unregistered CommenterSarah

do you have the recipe for the cinnamon rolls? :)

December 18, 2013 | Unregistered Commenterkaty dolesh

@katy dolesh - I used the Molly wizenberg recipe from Bon Appetite and you can find it online! I just added more filling than suggested :)

December 18, 2013 | Registered CommenterSara

@sarah - I think that'd be great. I made a few notes in the recipe!

December 18, 2013 | Registered CommenterSara

HI - Can you please tell me what pan you are using for the omelette? Looks like a beautiful pan, I'd love to know the brand.
The slow cooked kale looks/sounds delicious. I love long/slow cooked greens such as kale, collards…

December 18, 2013 | Unregistered CommenterBeth

@beth - hi! It was originally a calphlon nonstick, but I had it recoated and it made a HUGE difference. My brother in law works for a powder coating company and did it for me :) not sure I recommend the brand otherwise...

December 18, 2013 | Registered CommenterSara

The kale!! What a great use of it. I already made the green harissa from her book and it's amazing. Especially with lentils. :) You have a lucky family.

December 18, 2013 | Unregistered CommenterAshley


Goin's recipes always delight. And yes, I think the eggs are optional. I totally would've been elbowing you aside for a pitchfork full of those greens :)

Hope you are feeling well and strong, Sara! Thinking of you...


December 19, 2013 | Unregistered Commentermolly

I kind of prefer a new 'tradition' every year. Last year it was cinnamon rolls, this year it's peppermint bark and french toast (we don't keep things light in Ohio). I hope you have a beautiful holiday season, lady. And can't wait til your little man is here! xo

December 21, 2013 | Unregistered CommenterKasey

I'm rarely disappointed by slow-cooked things, but I wouldn't have thought to do it with kale! Sounds incredible with an omelette, though, and I'm feeling deprived of greens lately. Another good thing about slow-cooking is packing in more greens per unit of volume, ha. Sounds like a good new "tradition" to me :)

December 21, 2013 | Unregistered CommenterIrina @ wandercrush

what a lovely way to eat kale, I´ll definitely try it

December 22, 2013 | Unregistered Commenterines furtado

My family likes everything kale these days and is always happy to have eggs so this should be great for everyone.

December 25, 2013 | Unregistered CommenterLinda

I usually top my morning breakfast bowl (rice cereal & fried egg) with fenugreek, parsley, leek and cilantro, but I will give rosemary a shot. Thanks for sharing.My nest has the aroma of rosemary from the sprigs I have scattered about this season,

December 25, 2013 | Unregistered Commenterthefolia

This looks delicious! And I have nearly everything on hand, looking forward to giving it a try!

December 26, 2013 | Unregistered CommenterKaylee @ Lemons and Basil

Yummy!... I will try this.

December 28, 2013 | Unregistered CommenterSilvia C.

Yummy!... I will try this.

December 28, 2013 | Unregistered CommenterSilvia C.

Yummy!... I will try this.

December 28, 2013 | Unregistered CommenterSilvia C.

Stunning photography. I adore kale and add it to almost every dish. Always nice to see how others incorporate it. Looks delish!

December 29, 2013 | Unregistered CommenterJamie Lee

Have you tried Goin's Kale Dressing recipe from the same feature ( I made it for Thanksgiving this year. What a success--several relatives required a second plate of dressing after pie! I left out the fennel and used hearty multigrain peasant loaves.

Thank you for the continued culinary inspiration! Happiest New Year!

December 29, 2013 | Unregistered CommenterCamilla

Those omelets look mighty tasty. Thanks for sharing this.

December 30, 2013 | Unregistered CommenterChris Campbell

Oh my, that looks really really good. Kale has certainly started to become a staple for healthier eating.

December 30, 2013 | Unregistered CommenterSimon Raphael

I just got so hungry looking at this recipe and the pictures! I think we have the same taste in food :)

December 30, 2013 | Unregistered CommenterEvie

So funny, it was my first married Christmas this year and I wanted to start a cinnamon-roll-Christmas-breakfast-tradition, until my hubs shot me down and requested something healthy. Womp..

I ended up making a baked oatmeal but I WISH I had seen this gorgeous recipe!! It's bookmarked for next year but of course ill have to do some trial runs before then!

January 4, 2014 | Unregistered CommenterLindsay

These look lovely!

January 4, 2014 | Unregistered Commentersara

Greens, eggs and goat cheese is my favourite combination! I've been making eggs a lot for dinner after the holidays for something a little different (and lighter). I usually make a frittata but I'm definitely going to try the omelet you have here.

I received your cookbook under the tree this year and absolutely love it! I've made several recipes already and they've all turned out great. I made the goat cheese panna cotta last week and the cookies with cacao nibs. I didn't have access to fresh figs, so I used dried, but the result was still delicious. Very inventive and unique flavours throughout the book. Can't wait to cook my way through it!

Hope you have a wonderful new year!

January 6, 2014 | Unregistered CommenterAllison @ Clean Wellness

Gee, I'm gonna have to try this. I'm trying to incorporate more and more kale into my diet every day. Does any kind of kale work? Thanks. ;)

Omelettes are great for breakfast, lunch or dinner-in fact I love an Omelette for dinner, its quick, you can toss leftovers in the middle and it’s a simple no fuss one pan wonder! Love it, thank you for sharing.

January 16, 2014 | Unregistered CommenterAlberto

Yum! This looks so good I have Kale I need to make this!
xo DIna

February 12, 2014 | Unregistered CommenterDina

I love this recipe so much! It has become my go-to whenever there is a family birthday or breakfast gathering. I have tried it with parmesan and that works great too.
Thank you so much :)

August 6, 2014 | Unregistered CommenterKaty

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>