| 4 | Eggs |
| 8 | Egg whites |
| 2 tablespoons | Thinly sliced chives plus more whole chives for garnish |
| 2 tablespoons | Heavy cream or half-and-half |
| 1/4 tsp | Salt |
| 1/4 tsp | Black pepper |
| | Pinch of nutmeg |
| 5 slices | Bacon, cut into 1/2-inch pieces |
| 4 tablespoons | Crumbled goat cheese |
| 4 cups | Mixed salad greens |
| 1/4 cup | Prepared vinaigrrette |
1. In a small bowl, whisk eggs, egg whites, chives, heavy cream, salt, pepper and nutmeg. Set aside.
2. Heat a 10-inch skillet over medium heat. Cook bacon for about 5 minutes, or until crisp. Remove from skillet and drain on a paper towel-lined plate. Remove drippings from pan and set aside. Wipe out pan with a paper towel.
3. Place skillet back over medium heat and add about 1 tsp of bacon drippings. When pan is hot, pour in a generous 2/3 cup of egg mixture. Sprinkle a quarter of the bacon pieces and 1 Tablespoon goat cheese down the left side of the egg mixture. Cook for 1 minute. Using a rubber spatula, fold right side of omelet over bacon and cheese filling. Cook for 30 more second. Carefully slide onto plate (keep warm while cooking others). Repeat procedure for 4 omelets total.
4. In a medium-size bowl, toss salad greens with vinaigrette until evenly coated. Serve alongside omelets.
The beauty of an omelet is that you can fill it with almost any type of cheese, veggie or meat- experiment with your favorites!