Have the ingredients ready to go, as the omelet will cook quickly. Shred the cheese, fry up the bacon, and chop the chives.

Heat up the bacon fat in a pan over medium-low heat (I used the leftover grease from frying the bacon). Once hot, add the eggs and season with the chives, salt, and pepper.

Once the edges are starting to set, add the bacon to the middle and let them cook together for 20–30 seconds longer before turning off the heat.

Add the cheese on top of the bacon, making sure it's centered. Then, take two edges of the omelet and fold them over the cheese. Hold the sides there for a moment, as the cheese has to partially melt so that it can "glue" the edges in place.

Do the same with the other edges, creating a burrito of sorts, then flip over and let the omelet cook in the warm pan for a little longer.

Serve and enjoy!