Creamy Kale Omelet a la Villere recipe

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Ingredients

2 slices OSCAR MAYER Bacon, chopped
½ pound kale, stems removed, leaves cut into 1/2-inch wide strips
4 eggs
1 tablespoon milk
1 teaspoon GREY POUPON Dijon Mustard
2 teaspoons butter
½ cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
¼ teaspoon ground black pepper

Nutrition Info

385.5 calories
carbohydrate: 13.6 g
cholesterol: 358.1 mg
fat: 28.6 g
fiber: 2.3 g
protein: 21.8 g
saturatedFat: 12.6 g
servingSize: -
sodium: 560.6 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook and stir bacon in small nonstick skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 1 tsp. drippings in skillet. Drain bacon on paper towels. Add kale to reserved drippings, cook on medium heat 5 to 6 min. or just until kale is wilted. Transfer to bowl, wipe skillet clean.

  2. Whisk eggs, milk and mustard until blended. Melt butter in same skillet on medium heat. Add egg mixture, cook 5 to 6 min. or until almost set, occasionally lifting edge with spatula to allow uncooked portion to flow underneath. Top with cheese, cook until egg mixture is set but top is still slightly moist.

  3. Spoon kale onto half the omelet, top with bacon and pepper. Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Slide or flip omelet onto plate, cut in half.

Recipe Yield

2 servings

Recipe Note

This omelet with strips of kale, shredded Cheddar cheese, and bacon with a touch of Dijon mustard is perfect for a weekend brunch.

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