4 ounces shredded (1 cup) Monterey jack or colby or mild cheddar cheese
Instructions
Prepare bacon in 12-inch skillet, air fryer, or oven until crispy. OR cube or shred other meat(s).
Cube all veggies until roughly the same size. (I use this veggie cutter nearly every time I cook!)
Remove the bacon from the skillet and using some of the bacon grease (or grease from your bacon grease crock), start cooking the veggies with the garlic and onions and green peppers in the 12-inch skillet.
Once these aromatics are somewhat translucent, add the tomatoes and mushrooms until heated through.
Wipe the skillet clean with a paper towel and melt butter in the clean skillet.
While butter is melting, whisk the eggs and seasonings.
Swirl the skillet until melted butter covers bottom of the pan. Add half of the whisked eggs to it and cook. Lift cooked edges up and allow liquid to come to the edges to cook.
When flippable, turn entire omelet over to cook other side until just cooked. (Do not overcook.)
Slide first "batch" out of the skillet and repeat with remaining egg mixture.
When first side of second batch is cooked, flip so that "done side" is facing up. Load the entire surface with the meat, cooked veggies, and cheese.Top with the "done" batch (think quesadilla!) and cook until bottom is done and cheese is melted.