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- Preparing Time: 30 minutes
- Total Time: -
- Served Person: 2
- 1/4 teaspoon ground black pepper
- 1 tablespoon milk
- 2 teaspoons butter
- 1 teaspoon grey poupon dijon mustard
- 4 eggs
- 2 slices oscar mayer bacon, chopped
- 1/2 pound kale, stems removed, leaves cut into 1/2-inch wide strips
- 1/2 cup kraft shredded triple cheddar cheese with a touch of philadelphia
- Carbohydrate 13.6
- Cholesterol 358
- Fat 28.6
- Protein 21.8
- Sodium 561
- Calories 386 calories;
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.
