Creamy Kale Omelet A La Villere
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
45
Spice
53
Sweetness
46
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Cook and stir bacon in small nonstick skillet until crisp
2
Remove bacon from skillet with slotted spoon, reserving 1 tsp
3
Drippings in skillet
4
Drain bacon on paper towels
5
Add kale to reserved drippings; cook on medium heat 5 to 6 min
6
Or just until kale is wilted
7
Transfer to bowl; wipe skillet clean
8
Whisk eggs, milk and mustard until blended
9
Melt butter in same skillet on medium heat
10
Add egg mixture; cook 5 to 6 min
11
Or until almost set, occasionally lifting edge with spatula to allow uncooked portion to flow underneath
12
Top with cheese; cook until egg mixture is set but top is still slightly moist
13
Spoon kale onto half the omelet; top with bacon and pepper
14
Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half
15
Slide or flip omelet onto plate; cut in half