|My version of the western omelet: Egg white, red pepper, ham, parsley and cheese frittata, with a side of bacon. (I use the term frittata loosely as I don’t actually finish this in the oven, mainly because all of my pans have rubber handles that will catch on fire and burn my kitchen down). Cook bacon until desired done-ness and drain on paper towel. Set aside. While bacon is cooking, chop red pepper, parsley, and ham. Discard almost all of the bacon grease in pan, but reserve about 2 tbs. Heat pan on medium, add red pepper and ham, cook until pepper is tender-crisp and ham is lightly browned. Add in egg white = to 4 eggs. Cook low and slow running spatula around the outside edges occasionally to bring uncooked egg to outside of pan. When eggs are loosely set, shred in cheddar cheese and sprinkle in parsley. Let cheese melt, cut into quarters, and serve with bacon.