Creamy Kale Omelet a LA Villere

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 slices OSCAR MAYER Bacon, chopped
• 1/2 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
• 1/2 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
• 1/4 teaspoon ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the chopped bacon in a 10-inch nonstick skillet over medium heat for 6 to 8 minutes until crisp. Move the bacon to a plate and leave the drippings in the pan.

2. Add the kale to the drippings with a splash of water. Cover and cook over medium heat for 5 to 6 minutes, stirring once, until tender. Uncover and cook 1 minute more to drive off the water, then transfer to a bowl.

3. In a separate bowl, whisk the eggs, milk, Dijon mustard and black pepper for 30 seconds until smooth.

4. Wipe the skillet clean, then melt the butter over medium-low heat.

5. Pour in the egg mixture. Cook 1 minute, then gently pull the edges toward the center, tilting the pan so uncooked egg flows underneath, for 2 to 3 minutes until mostly set.

6. Spread the kale and bacon over one half of the omelet and sprinkle with the shredded cheese. Fold the other half over the filling and cook 1 minute more until the cheese melts and the eggs are set to 160°F (71°C).

7. Slide the omelet onto a plate, cut in half and serve warm.