Savory Bacon and Sweet Onion Omelet

Cook bacon in a skillet over medium-high heat until crisp. Use a slotted spoon to transfer the bacon to paper towels to drain and cool, then crumble and set aside.

Melt butter in a skillet over medium heat. Add onions and cook, stirring occasionally, for about 10 minutes until they become tender.

Spray a 10-inch non-stick skillet with cooking spray and set it on a cold burner. In a bowl, whisk together eggs and water, then pour the mixture into the cold skillet. Cover the skillet and turn the burner to medium-low heat. Let it cook until steam starts to escape. Remove the lid, then sprinkle the crumbled bacon, cheddar cheese, American cheese, salt, and red pepper over the eggs. Add the onions on top and gently swirl the skillet to loosen the omelet. Slide it onto a plate, fold it in half, and allow the cheese to melt, about 2 minutes.