Kraft Shredded Cheese with a touch of Philadelphia


2 slices OSCAR MAYER Bacon, chopped½ lb kale, stems removed, leaves cut into 1/2-inch-wide-strips4 eggs1 Tbsp milk1 tsp Grey Poupon® Dijon mustard2 tsp butter½ cup KRAFT shredded triple cheddar cheese with a TOUCH OF PHILADELPHIA¼ tsp ground black pepper


  1. 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.
  2. 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.
  3. 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 fresh baby spinach for the kale.

Serve with a spinach and chopped tomato salad.

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Nutrition Facts

Provided by: Kraft Shredded Cheese with a touch of Philadelphia

Per Single Serving

  • Calories 410
  • Total Fat 29 g
  • Saturated Fat 13 g
  • Sodium 620 mg
  • Total Carbohydrates 14 g
  • Fiber 3 g
  • Protein 25 g
  • Cholesterol 420 mg
  • Sugars 3 g
  • Iron 20%
  • Vitamin C 110%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Brunch, Breakfast, Kid-Friendly, Egg

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