Ingredients

This can be tweaked based on personal preference, the numbers are simply suggestions.

2 - 3 eggs.

1/3 - 1/2 cups cheese.

1/4 - 1/2 cups bacon bits.

a dash of salt and pepper.

a tablespoon of canola oil OR butter.

Steps
1.

Take out a medium sized frying pan and fire the stove eye up to "5" or medium
heat.
2.

While you wait for it to warm up, get the ingredients out and break the eggs into
a mixing bowl.
3.

Go ahead and put the cheese and the bacon bits together in a small bowl, so you
can dump them onto the omelet right as it begins to cook. Why right as it begins to
cook? Less mess because you are infusing the omelet with the accommodations. Plus,
it'll allow you to better focus on getting the omelet to a perfect crispness on the
bottom.
4.

Throw the salt and pepper into the egg mixing bowl.
5.

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Begin beating the eggs with a fork. A whisk will work as well, but it's not necessary.

6.

Once you get the yolks broken and the consistency is to your liking, throw either
a tablespoon of canola oil or butter into the pan and allow it to heat up.
7.

Pour the eggs into the pan and use a spatula to pull the edges of the eggs towards
the center a little, so you have a more concise area to work with.
8.

Repeat the above step until you are comfortable with the size of the omelet.
9.

Quickly pour the bowl of cheese and bacon bits into the center of the omelet, or
however you want to distribute the accommodations.
10.

10

Sift the omelet around until the eggs begin getting less runny at the top.
11.

11

Once the omelet has no runny quality, turn off the heat and fold the omelet in a
bi-fold or tri-fold fashion.
12.