Jalapeno and Popper

Ingredients

• 4 ounces cream cheese, softened
• 4 bacon slices, cooked and crumbled
• 2 tablespoons minced fresh or canned jalapeno
• 1/2 cup shredded cheddar cheese
• 1 green onion, sliced
• 8 large eggs
• 1/4 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons butter
• 4 tablespoons shredded cheddar cheese

Instructions

1. In a medium bowl, stir together cream cheese, crumbled bacon, jalapeno, 1/2 cup cheddar cheese, and green onion. Set aside.
2. Whisk eggs, heavy cream, salt and pepper together in a medium bowl.
3. In a small nonstick skillet, melt one tablespoon of butter over medium heat. Swirl the pan to coat it well.
4. 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.
5. 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.
6. Repeat to make 3 more omelets. Or you can refrigerate the remaining cream cheese mixture and the egg mixture to cook later.