Ingredients
2 slice OSCAR MAYER bacon
1/2 lb. kale
4 eggs
1 tbsp. milk
1 tsp. GREY POUPON Dijon Mustard
2 tsp. butter
1/2 c. KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
1/4 tsp. ground black pepper
Preparation
Step 1Cook and stir bacon in small nonstick skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 1 teaspoon 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.Step 2Whisk eggs, milk and mustard until blended. Melt butter in same skillet on medium heat. Add egg mixture; cook 5 to 6 minutes 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 if still slightly moist.Step 3Spoon 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.
