Bacon & Goat Cheese Omelet with Salad

In a small bowl, whisk eggs, egg whites, chives, heavy cream, salt, pepper and nutmeg. Set aside.

Heat a 10-inch skillet over medium heat. Cook bacon for about 5 minutes, or until crisp. Remove from skillet and drain on a paper towel-lined plate. Remove drippings from pan and set aside. Wipe out pan with a paper towel.

Place skillet back over medium heat and add about 1 teaspoon of bacon drippings. When pan is hot, pour in a generous 2/3 cup of egg mixture. Sprinkle a quarter of the bacon pieces and 1 tablespoon goat cheese down the left side of the egg mixture. Cook for 1 minute. Using a rubber spatula, fold right side of omelet over bacon and cheese filling. Cook for 30 more seconds. Carefully slide onto plate (keep warm while cooking others). Repeat procedure for 4 omelets total.

In a medium-size bowl, toss salad greens with vinaigrette until evenly coated. Serve alongside omelets.