At the risk of giving the Alps Street Ranger, I must point out that the bacon should be cut up small, fried with a very small onion (or half a medium-sized one) and a clove of garlic, then withdrawn. You leave the bacon fat in so the omelette doesn't stick, mix the bacon, onion and garlic into the mix (egg, milk, spices, some lumps of cheese) and then you pour it into thepan and scramble the eggs while you make some toast.