Best 3 Creamy Kale Omelet A La Villere Recipes
A creamy kale omelet a la Villere is a classic French dish that is perfect for breakfast, brunch, or lunch. This dish is made with fresh kale, eggs, cream, and cheese, and is cooked until the eggs are fluffy and the kale is tender. The omelet is then served with a creamy sauce made with more cream, cheese, and herbs. This dish is sure to please everyone at the table, and it is a great way to start your day or enjoy a leisurely meal with friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY KALE OMELET A LA VILLERE
What's a Creamy Kale Omelet a la Villere? Well, it starts with sautéed bacon and kale and ends with a creamy omelet made with cheddar and Dijon mustard.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 410, Fat 29 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 420 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
CREAMY KALE OMELET A LA VILLERE
This omelet with strips of kale, shredded Cheddar cheese, and bacon with a touch of Dijon mustard is perfect for a weekend brunch.
Provided by Kraft
Categories Kraft Natural Shredded Cheese
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 13.6 g, Cholesterol 358.1 mg, Fat 28.6 g, Fiber 2.3 g, Protein 21.8 g, SaturatedFat 12.6 g, Sodium 560.6 mg, Sugar 1 g
CREAMY KALE OMELET A LA VILLERE
This omelet with strips of kale, shredded Cheddar cheese, and bacon with a touch of Dijon mustard is perfect for a weekend brunch.
Provided by Kraft
Categories Kraft Natural Shredded Cheese
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 385.5 calories, Carbohydrate 13.6 g, Cholesterol 358.1 mg, Fat 28.6 g, Fiber 2.3 g, Protein 21.8 g, SaturatedFat 12.6 g, Sodium 560.6 mg, Sugar 1 g
Tips:
- Use fresh kale: Fresh kale has a more vibrant flavor and texture than wilted kale. If you don't have fresh kale on hand, you can use frozen kale, but be sure to thaw it completely before using.
- Don't overcook the kale: Overcooked kale will be tough and bitter. Cook it just until it is wilted and tender, about 2-3 minutes.
- Use a good quality cheese: The cheese is one of the main ingredients in this omelet, so it's important to use a good quality cheese that you enjoy. I recommend using a sharp cheddar cheese or a Gruyère cheese.
- Don't overcrowd the pan: If you overcrowd the pan, the eggs will not cook evenly. Cook the omelet in batches if necessary.
- Serve immediately: Omelets are best served hot out of the pan. If you need to keep the omelet warm for a short period of time, you can place it in a warm oven (about 200 degrees F) or on a warming tray.
Conclusion:
This creamy kale omelet is a delicious and satisfying breakfast or brunch dish. It's packed with flavor and nutrients, and it's easy to make. With a few simple tips, you can make a perfect omelet every time. So next time you're looking for a quick and easy breakfast or brunch recipe, give this creamy kale omelet a try. You won't be disappointed!
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