Bacon, Kale & Swiss Omelet
Subtly sweet and smoky dry aged bacon pairs wonderfully with hearty kale and nutty Swiss cheese. Try this easy omelet recipe this weekend.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 2 slices | |
| 1 heaping cup | Fresh Baby Kale, stems removed and thinly sliced |
| 2 | Eggs |
Kosher salt and ground black pepper | |
| 1 tablespoon | Butter |
| 3 tablespoons | Shredded Swiss Cheese |
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Directions
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Cook bacon in 10-inch nonstick skillet, turning frequently, until crisp. Drain on paper towels and chop.
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Remove all but 1 teaspoon bacon fat from skillet. Add kale and cook over medium heat until wilted, about 1 minute. Remove and set aside. Wipe skillet clean.
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Whisk eggs with pinch of kosher salt and black pepper. Melt butter in skillet over medium high heat. Pour in eggs and cook for about 5 seconds. Lift cooked egg up around edges to allow uncooked egg to flow underneath, until omelet is set but top is still moist, about 2 minutes.
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Arrange bacon, kale and cheese on one half of omelet and carefully fold over. Reduce heat to low and cook an additional 1 to 2 minutes, or until cooked through. Transfer omelet to plate and serve immediately.
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Ratings and Reviews
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