This is my own creation inspired by an omelet I had in my teens in a little place off of I5 on the way to the ocean. They called it a Saratoga omelet. I just call it…
Cream Cheese Omelette
2 tablespoons butter
1 green onion, chopped
Salt & pepper, to taste
1 tablespoon milk
2 strips bacon, cooked & crumbled
Chopped green olives
3/4 cup grated cheddar cheese
1/4 pkg. cream cheese cut into cubes
Saute butter and onion until onion is translucent. Lightly beat eggs and milk. Pour over onions. Cook until almost set. Add bacon, chopped green olives, grated cheese and cubes of cream cheese on top (save a bit of grated cheese for garnish). Fold over in half. Sprinkle with extra grated cheese. Check the edges to see if it needs to be cooked longer. Be careful not to overcook; should be moist but not runny. If not done, cook on medium for another minute and check often.
Note: I often omit the onions and bacon to make it faster and easier.