In The Kitchen

Creamy Kale & Bacon Omelet

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It’s April and we are turning our focus to spring, fresh produce and our favorite Spring Day, Patriots Day! We are once again going to be feeding all of the volunteers at the Boston Marathon and even have one of our very own Viga employees daring to complete the marathon in 3 hours, 30 minutes!  Good Luck Eduardo!

With all this activity, we are in need of energy and what better way to load up on energy than a protein packed lunch! Below is one of our favorite spring time recipes, sure to keep you going through that 23rd mile.


Creamy Kale & Bacon Omelet


  • 2 slices OSCAR MAYER Bacon, chopped

  • 1/2 pound kale, stems removed, leaves cut into 1/2-inch wide strips

  • 4 eggs

  • 1 tablespoon milk

  • 1 teaspoon GREY POUPON Dijon Mustard

  • 2 teaspoons butter

  • 1/2 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

  • 1/4 teaspoon 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.