2tablespoons pancake batter prepared (note, you will need to prepare a small amount of pancake batter, you may omit this if you desire)
6slices baconcut into small pieces cooked, divided use
1/4cupMonterey Jack Cheese shredded
Preheat a griddle or skillet to 350 degrees. In a small saucepan over medium heat, melt the American cheese with 1 tablespoon of the milk. Stir constantly, the cheese will melt and form a cheese sauce. When the cheese sauce forms reduce the heat as low as you can.
In a medium bowl combine the eggs, bacon pieces from 4 slices of bacon, pancake batter, and the remaining 1 tablespoon of milk. Whisk vigorously until well blended. Spray the griddle with nonstick spray and pour the omelet over in a rectangular shape. As the eggs cook they will form up.
When the eggs are almost done pour over half of the cheese sauce onto the eggs. Roll the omelet into a roll. Top the omelet with sprinkled cheese and remaining bacon. You can serve the omelet with the remaining cheese sauce on the side.
To make this Keto Friendly: Eliminate the pancake batter, and this trims back the carbs considerably. The net carbs are reduced to 13.4 carbs for the whole recipe.