My apologies for the imprecision in this recipe.  I do not employ a scientific approach to cooking.  In general, I cook to taste and I believe that you should adjust this recipe to your taste. 

Ingredients:3 eggs

• olive oil
• fried bacon, crisp
• spring onions
• crumbled bleu cheese
• milk (shot glass size…more or less to taste)
• beer, preferably Yuengling Lager

Ingredients

1. Cover the bottom of the frying pan in olive oil and heat to a little sizzle.
2. Mix the three eggs and the shot of milk in a bowl or deep mug until thoroughly blended.  If you would like, now is the time to add a shot of the lager.  A shot of beer makes an omelet magnificent.
3. Chop up the spring onion.  Use the root ball and the lower part of the stem for scallions. If you prefer, fry slightly or even brown and caramelize (you may also use raw and fresh).
4. Pour the egg mixture into the pan and lower the heat.
5. Sprinkle the crumbled bleu cheese on one hemisphere of the omelet.  If you don’t like bleu cheese, substitute, or use very little.  If you like bleu cheese make sure that one hemisphere is covered by at least one layer of cheese.
6. Add the chopped onion, evenly distributing the onion over the ingredient side.
7. Add the bacon, which you have fried before hand in a separate pan.  Use between 1 and 3 slices of bacon.  For the best effect, crumble the bacon before adding to the omelet.  Add to the same half as you have used for the ingredients prior.
8. With a spatula, make sure to keep the edges of the omelet from sticking.  Go around the egg and pry the cooked edges from the cooking surface.  Get under the egg as much as possible without breaking the center portion of the egg. 
9. When the outer edges are cooked and the center is still wet (only on the surface: the pan-side portion is evidently cooked) fold the non-ingredient side onto the ingredient side of the egg.  Using the spatula, lightly press the omelet. 
10. Flip the folded omelet.
11. Cook until both sides are a golden yellow.