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Breakfast/brunch

Omelet Poupon

Omelet Poupon recipe
photo by:kraft
Dijon mustard and shredded Monterey Jack cheese are added to eggs for an extra flavorful omelet. Serve as part of a breakfast, brunch or light dinner.
time
prep:
10 min
total:
15 min
servings
total:
1 serving
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What You Need

2
 eggs
2
tsp.  GREY POUPON Dijon Mustard
1
tsp.  margarine or butter
1/4
cup  KRAFT Shredded Monterey Jack Cheese
1/2
cup  cooked assorted chopped fresh vegetables, such as broccoli and carrots

Make It

BEAT eggs and mustard with wire whisk until well blended; set aside.

MELT margarine in 8-inch skillet on medium heat.

ADD egg mixture and cheese. As egg mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. When egg mixture is set but top is still moist, add vegetables to half of omelet. Slip spatula underneath, tip skillet to loosen and gently fold omelet in half. Slide onto serving plate.

Kraft Kitchens Tips

Serving Suggestion
Serve with a slice of whole grain bread.
Substitute
Substitute shredded KRAFT Cheddar Cheese for the Monterey Jack cheese.
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