Jalapeno Popper Stuffed Omelet- this keto omelet really has some kick. It's full of jalapeno, bacon, cream cheese, and cheddar cheese.
In a medium bowl, stir together cream cheese, crumbled bacon, jalapeno, 1/2 cup cheddar cheese, and green onion. Set aside.
Whisk eggs, heavy cream, salt and pepper together in a medium bowl.
In a small nonstick skillet, melt one tablespoon of butter over medium heat. Swirl the pan to coat it well.
Pour 1/4 of the egg mixture in. Lift up the sides of the egg with a spatula to let the liquid run down underneath. Place a lid on until the egg on top is mostly set.
Scatter 1/4 of the cream cheese mixture evenly over half of the omelet. Use a spatula to fold the omelet over. Sprinkle 1 tablespoon of shredded cheddar cheese on top.
Cover and cook another minute or two.
Repeat to make 3 more omelets. Or you can refrigerate the remaining cream cheese mixture and the egg mixture to cook later.
If you want to use fresh jalapeno, either saute it briefly in bacon grease or microwave it until soft. Otherwise it will be crunchy.