On Med/High sauté an onion in a TBL butter and a swish of olive oil. Don't cook the onions too fast, you want them to be rich and clear. Chop some lean bacon and throw it in the pan. Saute both bacon and onion together until bacon is just beginning to brown and is still soft. Reduce heat to Low/Med.
In a small bowl whisk several eggs, whole milk/sour cream/etc, Lawry's, garlic powder, a pinch of dried Basil, until very fluffy. You don't want to add salt as the bacon has all the salt you'll need.
Pour egg mixture evenly into pan. Let it sit for about 4 minutes until it is still runny on the top, but a little firm on the sides. Take a spatula and fold the egg mixture over and over until cooked. REMEMBER: nobody likes rubbery eggs! Sprinkle with shredded mozzarella or gruyere cheese.
