Omelet With Smoked Bleu Cheese and Caramelized Bacon

I had Oregon-made Rogue Creamery 'Smokey Blue' blue cheese leftover and thought I'd throw an omelet together after reading the description of said cheese. Experiment with another fresh herb of choice. May I suggest this recipe for caramelizing the bacon?: Agave Glazed Bacon. I used a combination of garlic-flavored olive oil and butter.

• Ready In: 13 mins
• Serves: 1-2

Ingredients

• 3  eggs
•  cracked black pepper
• 1⁄4 cup  smoked blue cheese (plus a small amount for garnish)
• 1  tablespoon olive oil (or combination of both and about 1 tablespoon total) or 1  tablespoon butter, for cooking (or combination of both and about 1 tablespoon total)
• 1  garlic clove, minced (or use garlic-flavored olive oil)
• 2  slices bacon, caramelized and crumbled
• 2  tablespoons toasted hazelnuts, coarsely chopped
• 1  tablespoon fresh parsley (to garnish)

Directions

1. Whisk the eggs in a bowl with some cracked black pepper.
2. Stir in the blue cheese.
3. Heat up the (garlic-flavored) olive oil and/or butter in an omelet pan on medium heat.
4. Pour in the eggs (and garlic if using) and cook gently until just ready to fold.
5. Fold the sides in to the center of the omelet and plate. (Yes, the center of the omelet will be slightly runny.) The bottom of the omelet should not be brown at all.
6. Garnish with a small amount of bleu cheese, the crumbled bacon, chopped hazelnuts and fresh parsley.
7. We served our omelet with steamed carrots and roasted small Yukon gold potatoes for an easy weeknight meal.