Creamy Kale Omelet

Kraft Shredded Cheese with a touch of Philadelphia

Made it,
Loved it.

Ingredients

2 slices OSCAR MAYER Bacon, chopped
½ lb kale, stems removed, leaves cut into 1/2-inch-wide-strips
4 egg
1 Tbsp milk
1 tsp Grey Poupon® Dijon mustard
2 tsp butter
½ cup KRAFT shredded triple cheddar cheese with a TOUCH OF PHILADELPHIA
¼ tsp ground black pepper

Directions

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.

Kraft Kitchens tips:

SUBSTITUTE
Substitute fresh baby spinach for the kale.

SERVING SUGGESTION
Serve with a spinach and chopped tomato salad.