creamy kale omelet a la villere

Ingredients

• Servings: 2
• 2 slices oscar mayer bacon, chopped
• 1/2 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
• 1/2 cup kraft shredded triple cheddar cheese with a touch of philadelphia
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• 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.
• 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.
• spoon kale 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 plate; cut in half.