Creamy Kale Omelet a la Villere

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

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 386 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.