Trusted Brands: and Tips Recipe — Creamy Kale Omelet a la Villere

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

Ingredients

• 2 slices OSCAR MAYER Bacon, chopped
• ½ pound kale, stems removed, leaves cut into 1/2-inch wide strips
• 4 large eggs eggs
• 1 tablespoon milk
• 1 teaspoon GREY POUPON Dijon Mustard
• 2 teaspoons butter
• ½ cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
• ¼ teaspoon ground black pepper

Cooking Directions

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.

Nutrition Facts

• calories385.5
• carbohydrateContent13.6 g
• cholesterolContent358.1 mg
• fatContent28.6 g
• fiberContent2.3 g
• proteinContent21.8 g
• saturatedFatContent12.6 g
• sodiumContent560.6 mg
• sugarContent1 g