Creamy Kale Omelet A La Villere Recipes

CREAMY KALE OMELET A LA VILLERE

Creamy Kale Omelet a la Villere image

What's a Creamy Kale Omelet a la Villere? Well, it starts with sautéed bacon and kale and ends with a creamy omelet made with cheddar and Dijon mustard.

Provided by My Food and Family

Categories Dairy

Time 30m

Yield 2 servings

Number Of Ingredients 8

Ingredients

2 slices OSCAR MAYER Bacon, chopped
1/2 lb. kale, stems removed, leaves cut into 1/2-inch-wide strips
4 eggs
1 Tbsp. milk
1 tsp. GREY POUPON Dijon Mustard
2 tsp. butter
1/2 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
1/4 tsp. ground black pepper

Steps:

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 Facts : Calories 410, Fat 29 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 420 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g

CREAMY KALE OMELET A LA VILLERE

Creamy Kale Omelet a la Villere image

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

Provided by Kraft

Categories Kraft Natural Shredded Cheese

Time 30m

Yield 2

Number Of Ingredients 8

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

Steps:

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 Facts : Calories 385.5 calories, Carbohydrate 13.6 g, Cholesterol 358.1 mg, Fat 28.6 g, Fiber 2.3 g, Protein 21.8 g, SaturatedFat 12.6 g, Sodium 560.6 mg, Sugar 1 g

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