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Kraft Cheese - Make Something Amazing

follow these easy steps

Creamy Kale Omelet a la Villere Visual Preparation Steps

What You Need

  • 2 slices OSCAR MAYER Bacon, chopped
  • 1/2 lb. kale, stems removed, leaves cut into 1/2-inch-wide strips
  • 4 eggs
  • 1 Tbsp. milk
  • 1 tsp. GREY POUPON Dijon Mustard
  • 2 tsp. butter
  • 1/2 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
  • 1/4 tsp. ground black pepper

Make It

  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.

Kraft Kitchens Tips

Substitute fresh baby spinach for the kale.
Serving Suggestion
Serve with a spinach and chopped tomato salad.
recipe id: K:10842v0:139292


total: 2 servings

nutritional info per serving

total fat
29 g
saturated fat
13 g
420 mg
620 mg
14 g
dietary fiber
3 g
3 g
25 g
vitamin a
370 %DV
vitamin c
110 %DV
40 %DV
20 %DV
recipe id: K:10842v0:139292
Creamy Kale Omelet a la Villere
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