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Creamy Kale Omelet a la Villere

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

Ingredients :

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

Instructions :

Prep : 30M	Cook : 2M	Ready in : 30M

• Cook and stir bacon in small nonstick skillet until crisp. Remove bacon from skillet with slotted spoon, booking 1 tsp. Drippings in skillet. Drain bacon on paper towels. Add kale to reserved drippings; cook on medium warmth five to six min. Or just until kale is wilted. Transfer to bowl; wipe skillet easy.
• Whisk eggs, milk and mustard until blended. Melt butter in equal skillet on medium heat. Add egg mixture; cook 5 to six min. Or until almost set, on occasion lifting area with spatula to allow uncooked portion to drift beneath. Top with cheese; cook dinner until egg mixture is about but pinnacle continues to be barely moist.
• Spoon kale onto half of the omelet; pinnacle with bacon and pepper. Slip spatula beneath omelet, tip skillet to loosen and gently fold omelet in half of. Slide or flip omelet onto plate; cut in half.

Notes :

• Substitute sparkling baby spinach for the kale.
• Serve with a spinach and chopped tomato salad.

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