Jalapeño Popper Omelet

1. Add the bacon to a large skillet. Cook over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate; set aside.

2. In a medium bowl, mix together the cream cheese, cheddar cheese and jalapeño until well combined. Set aside.

3. Crack three of the eggs into another medium bowl. Season with a generous pinch of salt and a few grinds of pepper; whisk until well combined.

4. Heat an 8- or 10-inch nonstick skillet over medium heat. Melt 2 tablespoons of the butter, then pour in the whisked eggs. Using a silicone spatula, stir constantly to form large curds, swirling to coat the bottom of the pan as you stir. Allow the eggs to cook undisturbed for about 2 minutes, then top one half of the omelet with about half of the cream cheese mixture and half of the bacon.

5. Reduce the heat to low and place a lid over the skillet. Cook until the eggs are mostly set but still slightly creamy and the cream cheese mixture is soft, about 2 minutes. Remove from the heat and use a spatula to fold the plain half of the omelet over the toppings; slide onto a plate and top with chopped chives.

6. Repeat steps 4 and 5 with the remaining eggs, cream cheese mixture, bacon and chives.