Bacon, Kale & Swiss Omelet
|1 heaping cup||
Fresh Baby Kale, stems removed and thinly sliced
Kosher salt and ground black pepper
Shredded Swiss Cheese
Cook bacon in 10-inch nonstick skillet, turning frequently, until crisp. Drain on paper towels and chop.
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.
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.
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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