A few months ago, Ben and I had an excellent date night that centered around a Jim Gaffigan comedy show.  We have wanted to see him live for years and I was ecstatic when I realized he had a show in our area.  I am fairly certain I have never, ever laughed as hard as I did that night for such an extended period of time, i.e. the entire time he was on stage.  Though I’m pretty sure he could talk about practically anything and leave me doubled over with laughter, this particular show was right on target.  He talked about food about 85% of the time (and his kids/family for the other 15%).

Of course he finished out with his infamous Hot Pocket bit, but in the list of his many food-related topics, he also had a full fledged arsenal of jokes about kale.  For example, how no one really, legitimately likes kale and something about how it tastes like spinach with dirt and hair on it.  Though I don’t particularly agree with him on these points, I have definitely met some people who could sympathize. If you are one who might agree with Jim where kale is concerned, I give to you this recipe for consideration.  The kale is cooked low and slow so the greens are tender.  Combined with some nearly caramelized onions, garlic and a dotting of creamy ricotta, this is an omelet filling that is a bit out of the ordinary but so very good.  And though I sometimes find that omelets, especially in restaurants, can be a very heavy food, these were on the lighter side.  Still filling, to be sure, but not crash-on-the-couch-and-take-a-nap filling.  This is a lovely breakfast option for this time of year when the markets aren’t exactly bursting with a wide variety of seasonal produce.


1 lb. kale, ribs removed and roughly chopped
2 tbsp. olive oil, plus more as needed
1½ tsp. minced fresh thyme leaves
½ tsp. roasted red pepper flakes
1 cup sliced yellow onion
½ tsp. sea salt
2-3 cloves garlic, thinly sliced
Freshly ground pepper, to taste
Unsalted butter
8 large eggs
4 tbsp. milk, divided
Ricotta (about ½ cup)*


  • 01

    Place the chopped or torn kale in a large pot and cover with water.  Cover and bring to a boil.  Once the water reaches a boil, let cook 30 seconds just to blanch the kale, then drain and set aside.  When cool enough to handle, squeeze out the excess water.

  • 02

    In a large skillet, warm 2 tablespoons of the olive oil over medium heat.  Add the thyme and red pepper flakes to the pan and cook for 1 minute.  Stir in the onion and salt and cook for 2 minutes.  Stir in the garlic slices.  Cook for about 8 minutes, or until the onions are softened and beginning to brown.

  • 03

    Reduce the heat to medium-low, stir in the drained kale (and a bit of additional olive oil, if needed).  Let cook, stirring occasionally, until the kale is tender and charred in some places, about 20-30 minutes.  Remove from the heat.  Season with salt and pepper to taste.

  • 04

    Heat a 10-inch pan over medium heat.  Coat the pan lightly with a bit of butter.  For each omelet, whisk together 2 eggs and 1 tablespoon of the milk in a small bowl.  Add the mixture to the pan and let cook until set on the bottom and the edges lift away easily with a spatula.  Once the top is nearly set, sprinkle a quarter of the kale and onion mixture down the center of the omelet.  Top with a bit of the ricotta.  Fold the two sides inward to cover the fillings and slide onto a plate to serve.  Repeat with the remaining omelets.

  • 05

    *The ricotta is highlighted in this dish and therefore it is recommended to use really good, fresh ricotta.  What better way than to make your own?  If you have never tried making ricotta before, give it a try and see just how easy and delicious it can be!


  • Warm Vanilla Sugar

    I absolutely love this! Such a yummy breakfast/lunch idea!

  • Ellen

    I love Jim Gaffigan! I probably quote him at least once a day…

  • I LOVE Jim Gaffagan. I actually just watched him on Conan from last week when he went on about kale. I think he mentioned that it’s the #1 ingredient in bug spray? Ha.

    I love kale though and this omlete looks delicious!

  • Marita Sinden

    hmmm…. this looks great. My husband came home with a bag of kale the other day but I was not sure that to make with it so we just steamed it but next time I will try this recipe

  • Liz @ Tip Top Shape

    I love kale, so this omelet would be right up my alley!

  • I am loving these photos! You know me and my love of dark photographs. ;) The sprig of thyme just makes it though. It’s amazing how something so small can make all the difference – beautiful!

    This year I have been far more obsessed with kale, partly because I’m finally finding recipes that get my family excited to eat it! This sounds so delicious and I now know what I’ll be making for breakfasts later this week!

  • Gina Wolff DaMetz

    This sounds delicious! I have all the ingredients for this in the fridge, so I’m thinking this will be on the menu for lunch today! Thank you for always providing me with awesome recipes to feed my family with!

  • I am firmly in the LOVE KALE camp. Especially when served like this with some of my favorite things (caramelized onions! eggs! cheese!)

  • Erin S

    I would have to agree with Jim as well–I love kale and these look DELISH. Perfect for a nutritious breakfast!

  • And this is going on the dinner rotation – I make a “breakfast for dinner” of some kind at least once a week for dinner (thank goodness eggs are gluten-free!) and this looks amazing ;)

  • Lisa Bolton

    I always love your pictures but these ones really jumped out! Simply beautiful!

  • fitnhealthymama

    I LOVE Jim Gaffigan he is hilarious!
    This dish looks fantastic. Perfect for those nights I want some quick & easy!

  • annieseats

    Well thank you!

  • Abbey8782

    I’m interested in the bread that you have pictured. Is this one of your homemade breads and if so, which one??

  • Karen @ The Food Charlatan

    These look so good Annie! Next they’re going to come out with this in Hot Pocket form. “Kale and Ricotta Pockeeeeeeeets”

  • annieseats

    Best comment EVER. Ha!

  • annieseats

    This is actually store bought (I was at my brother’s house the morning I made these) but I think it is very similar to this recipe that I make: http://www.annies-eats.com/2010/01/27/oatmeal-buttermilk-wheat-bread/

  • Amelia

    OMG, LOVE Jim Gaffigan! We just watched some old episodes online the other night. Could not stop laughing! :)
    This omelet looks amazing. I do love my kale.