This is a recipe for a 12 egg bacon omelet (serves one) that requires the below:

1 dozen eggs
200 grams of bacon (about six strips)
Fisher Sunflower Kernels
Edam cheese wedge
Bertolli CLASSICO Olive Oil
McCormick Oregano Leaves
McCormick Onion Salt seasoning
Kahlua coffee liquor
Farmhouse High Calcium Low Fat milk

The first thing that needs to be done is to fry the bacon. Use olive
oil as an additional fat source to coat the pan and fry the bacon.

It doesn’t matter whether its crispy bacon or soggy bacon, it’s up to your taste. I like soggy bacon.

The bacon needs to be transferred to a plate once all of the bacon is cooked.

Crack 12 eggs into the bacon fat and olive oil mixture and let it
simmer on low heat. Your kitchen space should look as messy as this if
you followed the instructions.

Mix up the yolks into the egg white to make an omelet.

Add in the cooked bacon into the omelet.

Open up the Fisher Sunflower Kernels (the secret recipe) and add about half the container into the omelet mix.

Generously heap on McCormick Oregano Leaves and season well with McCormick Onion Salt.

Serve the 12 egg omelet with the wedge of Edam cheese. It serves one (1) if you mix the Kahlua liquor in a 1:1 ratio with milk.

The sunflower kernels soaks up the bacon fat really well, and it
adds a new dimension of texture to the omelet. It’s a great, hearty
breakfast.

P/S – People with high cholesterol levels are advised to make drastic changes to the recipe.