Bacon Fennel shallot Omelet

A few days ago I had a little leftover fennel, some shallots, and a little leftover bacon so used these items to make a very tasty omelet. The rough recipe is:

1. Create an egg mixture for the omelet. I used one organic egg and about 1 cup of Egg Beaters and a few tablespoons of Half and Half. I add a bit of salt and freshly ground pepper to the egg mixture. I go light on the salt and moderate on the pepper.
2. Finely chop a small piece of trimmed fennel bulb and one small shallot. Add some extra virgin olive oil to a small pan. Saute the fennel and shallot under medium low heat until it is soft, but not brown.
3. Cut the bacon into a small pieces about 1/2 inch wide by 3/4 inch long. Cook the bacon until it is nicely crisp in a small pan. When done, drain the grease and dab the bacon with a paper towel.
4. Heat an omelet pan using medium high heat. Coat the pan liberally with unsalted butter. Add the bacon and shallots and onion.
5. Pour in the egg mixture. Let the omelet cook for 30 seconds without doing anything. Then take a wooden spoon and and push the egg in the middle outward so the egg that is still liquid can fill in the newly open area.
6. When the omelet is done, fold it in half by holding up one side of the pan and flipping the omelot onto your plate.
7. Garnish the omelet with some of the fronds from the fennel. I put some of the fronds on the top of the omelet and eat them right with the egg, but you could also use them as pure decoration.