Whisk eggs in a large bowl with the cream/milk, salt, pepper and garlic powder. Set aside.
Brush the melted butter over a a 10 x 15 x 1 inch jelly roll pan. Sprinkle the chopped veggies, bacon and 1 cup of cheese into the buttered pan.
Pull the oven rack out and place the pan on the rack. Carefully pour the egg mixture into the pan and sprinkle with the remaining cheese.
Gently slide the rack back into the oven and bake for 20 minutes, or until set.
Allow to cool slightly before slicing into 8 large omelets. For sandwiches, cut into 12 servings and serve on bagels, English Muffins, biscuits or toast.
Recipe created by Hatfieldโs friend Michelle Atwood at iheartpublix.com.