BCL - Creamy Kale Omelet a la Villere Best Dishes

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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 perfect for a weekend brunch."

Ingredients :

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

Instructions :

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

Cook and stir bacon in small nonstick skillet till 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 warmth five to 6 min. Or simply till kale is wilted. Transfer to bowl; wipe skillet easy.
Whisk eggs, milk and mustard till blended. Melt butter in same skillet on medium heat. Add egg combination; prepare dinner five to 6 min. Or until nearly set, every so often lifting side with spatula to allow raw component to waft underneath. Top with cheese; prepare dinner till egg mixture is set however pinnacle remains slightly moist.
Spoon kale onto half the omelet; top with bacon and pepper. Slip spatula under omelet, tip skillet to loosen and lightly fold omelet in half. Slide or turn omelet onto plate; reduce in half.

Notes :

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

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