Bacon Kale Swiss Omelet

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.

Bacon Kale Swiss Omelet
10 mins
Prep Time
20 mins
Total Time
Contains Gluten icon
Gluten Free


Amount / QuantityIngredients
2 slices

Jones Dairy Farm Dry Aged Bacon

1 heaping cup

Fresh Baby Kale, stems removed and thinly sliced



Kosher salt and ground black pepper

1 tablespoon


3 tablespoons

Shredded Swiss Cheese


  1. Cook bacon in 10-inch nonstick skillet, turning frequently, until crisp. Drain on paper towels and chop.

  2. 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.

  3. 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.

  4. 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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