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Creamy Kale Omelet a la Villere

photo by:kraft
What's a Creamy Kale Omelet a la Villere? Well, it starts with sautéed bacon and kale and ends with a creamy omelet made with cheddar and Dijon mustard.
30 min
30 min
2 servings

What You Need

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

Make It

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 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.
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