This omelet with strips of kale, shredded Cheddar cheese, and bacon with a touch of Dijon mustard is perfect for a weekend brunch.

Kraft

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Recipe Summary

prep:
30 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

SUBSTITUTE

Substitute fresh baby spinach for the kale.

SERVING SUGGESTION

Serve with a spinach and chopped tomato salad.

Nutrition Facts

386 calories; protein 21.8g; carbohydrates 13.6g; fat 28.6g; cholesterol 358.1mg; sodium 560.6mg. Full Nutrition
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Reviews (7)

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Most helpful positive review

Rating: 5 stars
02/25/2013
This was delicious! My 8 year old kids loved it. I just used oscar meyer bacon pieces instead of frying up slices. I also added about 1/4 cup of chopped red bell peppers and 1 chopped green onion and cooked that with the bacon in a little butter for a minute and then added and cooked the kale for about another 5 minutes. I also used a 4 cheese mexican blend because I didn't have the other kind on hand. We will definately make this again! Read More
(8)
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/25/2013
This was delicious! My 8 year old kids loved it. I just used oscar meyer bacon pieces instead of frying up slices. I also added about 1/4 cup of chopped red bell peppers and 1 chopped green onion and cooked that with the bacon in a little butter for a minute and then added and cooked the kale for about another 5 minutes. I also used a 4 cheese mexican blend because I didn't have the other kind on hand. We will definately make this again! Read More
(8)
Rating: 5 stars
06/07/2014
Very good! Substituted chicken sausage and baby kale then I added onion and fresh mushrooms and went too heavy on the cheese (stick to the recipe here). But we WILL be making these again. Read More
(4)
Rating: 5 stars
05/18/2016
yum. don't skip the mustard! it makes a subtle and delightful difference from boring to fabulous! Read More
(2)
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Rating: 5 stars
03/20/2015
Came out so delicious! Read More
(2)
Rating: 5 stars
09/16/2013
this was an amazing omlette and even my 5 year old picky eater liked it!!!!! Read More
(2)
Rating: 4 stars
12/16/2016
We enjoyed the flavor. I had to make 2 substitutions based on what I had on hand. Instead of the dijon mustard...yellow mustard. Instead of the cheddar cheese...Mexican cheese blend. Next time I make this recipe I will finely chop the kale in a food processor instead of using the larger ribbons of kale. My husband has a full set of dentures which makes it more difficult for him to chew the kale. Read More
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Rating: 5 stars
07/30/2015
Yummy! Love the way you assemble the omelete. I didn't think the mustard would do much but it gave it just enough taste. Hubby loved it too. I left out the bacon. Read More
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