How to Make Creamy Kale Omelet a la Villere - A Step-by-Step Guide

When it comes to breakfast, there's nothing quite like a hearty and satisfying omelet to kickstart your day. And if you're looking for a delicious and nutritious twist on a classic omelet recipe, then look no further than the Creamy Kale Omelet a la Villere. This recipe takes the traditional omelet to the next level by adding flavorful and nutrient-packed kale, along with some creamy and savory ingredients that will tantalize your taste buds. Whether you're a kale enthusiast or just looking f...

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Ingredients

  • 2 slices OSCAR MAYER Bacon, chopped
  • ½ pound kale, stems removed, leaves cut into 1/2-inch wide strips
  • 4 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

Information

  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Servings: 2
  • Yield: 2 servings

  • 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.
  • Nutrition

    386 cal.

    • Total Fat: 29g
    • Saturated Fat: 13g
    • Cholesterol: 358mg
    • Sodium: 561mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 22g
    • Vitamin C: 136mg
    • Calcium: 212mg
    • Iron: 4mg
    • Potassium: 656mg