Don’t skimp on the greens here; they shrink down to nothing and you will only wish you had more.
1 bunch (approx. 500 g) cavolo nero or kale, spines removed
60 ml olive oil, plus additional
1 onion, diced
2 cloves garlic, crushed or finely diced
2 sprigs rosemary, leaves roughly chopped
½ teaspoon chilli flakes
Unsalted butter, for frying
8 large free-range eggs
80 ml milk
Soft goats’ cheese
Bring a large pot of salted water to the boil. Blanch the cavolo nero (or kale) for 1 minute, then drain and allow to cool. When cool enough to handle, squeeze out excess water. Roughly chop and set aside.
Heat a large frying pan on medium-high heat. Add the olive oil. Place onion in the pan and cook for approximately 6–8 minutes.
Add a good pinch of sea salt as well as the garlic, rosemary and chilli. Stir frequently to avoid garlic sticking and burning.
Turn the heat to medium-low, add the cooked cavolo nero as well as the additional oil (about 30 ml should do the trick). Cook, stirring occasionally for around 8 minutes. Turn off the heat and season to taste. Set aside.
If cooking omelettes individually heat a 25 cm pan over medium-low heat. Add a little butter.
For each omelette, beat 2 large eggs with 20 ml of milk. Add the eggs to the pan and let them cook for about 1½ minutes. Use a spatula to lift up one corner of the omelette and tilt the pan to allow the uncooked mixture to run underneath.
When the top is still soft but the omelette is mostly set, add a few spoonfuls of the cooked greens down the centre as well as a generous sprinkle of goats’ cheese.
Gently fold the omelette in half and slide it onto a plate. Repeat with remaining omelettes.