Western Omelet

Instructions

1. Cook 3 strips bacon in a non-stick skillet until crisp. Crumble, save the fat in the pan.
2. Saute diced bell pepper and onion in the bacon fat over medium for 4 minutes until soft.
3. Whisk 3 eggs with a pinch of salt. Pour into the pan, tilt to coat.
4. When edges set, scatter bacon over half. Lift and fold the empty half over the filling.
5. Slide onto a plate, garnish with chopped chives.