Creamy Kale Omelet a la Villere

Directions

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

Methods :

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.