Turn your oven on at 320°F/160°C if you are using a hot air oven. If you are using a conventional oven 370°F/180°C.
Use a frying pan that can go in the oven or a frying pan with a lid. Fry your bacon and set aside. Keep the some of the bacon fat in the pan.
Use one tbsp milk per egg. Whisk together and add salt and pepper to taste.
Pour the egg mix into the frying pan and unceremoniously dump in the whole cherry tomatoes and the chopped green pepper. Fry on low heat.
When the edge starts to swell up and become solid place it in the hot oven. If you don't have an ovenproof frying pan: cover with a lid and fry on low for 15 mins or until the omelet becomes solid.
Fry for 15 minutes, keep an eye on it to prevent burning.
After 15 minutes mine was done. The tomatoes are nice and soft and the green pepper still have some crunch. This will serve 4.
Serve with bread and the fried bacon. Chop chives and drizzle on top. Try with finely sliced leeks and peas or green beans and asparagus in the omelet.