Omelette with Crispy Bacon, Vegetables and Mozzarella Cheese

Ingredients:

In a pan, cook the bacon on both sides until it is crispy, remove surplus oil, chop into small pieces, reserve

In a bowl beat the sour cream together with the salt and pepper
Add the eggs, integrate the eggs beating it smoothly (do not over beat the eggs)

In a shallow non-stick pan, melt butter over medium/low heat
Add the garlic, cook until tender
Tilt the pan to distribute the butter evenly

Raise the temperature to medium/high heat (without letting the garlic burn)
Pour the contents of the bowl into the pan, cook for 20 seconds
Tilt the pan so that the raw egg is distributed evenly to the sides of the pan
The edges of the omelette will begin to peel off quickly
Gently pass a spatula around the omelette
Move the pan to make sure the omelette is loose

Without letting the egg cook completely, cover only the half of the omelette surface with the mozzarella cheese, the bacon, the green onion

And finally the chopped parsley

With the help of a spatula fold the omelette closed(so it is stuffed)
Lower the temperature, cook it until the mozzarella cheese is melted
Serve hot