In a medium sized non-stick skillet over medium heat, melt 1 tablespoon of butter. Saute vegetables. Add spices, Add already cooked bacon. In a small bowl, beat eggs together with milk. Pour over vegetable-bacon mixture. Let cook undisturbed for 5 seconds. Next add cheese. Push egg mixture to the center of the pan. Tilt pan to allow the uncooked eggs to run the edge of pan. Flip omelet, and let cook for 2 minutes. Divide in half and serve immediately. Isaac likes to garnish his plate with fresh organic peaches. His secret ingredient is a drizzle of maple syrup which he says adds sweetness to the eggs.
If you prefer a low-fat, low-cholesterol variety eliminate the egg yolks. Be sure to add herbs and seasonings to the egg whites to enhance flavor.
Recipe courtesy of B. Smith