In a blender, combine eggs, kale, spinach, salt, pepper and garlic powder; blend until smooth.

In an omelet pan, heat the oil and butter at medium heat. Once the oil/butter are hot, add the egg and leafy green vegetable mixture, along with the chopped bacon. Cook the eggs as you would with scrambled eggs until it begins to set.

Flip omelet to cook through on the other side. Sprinkle the cheese over the top and fold the omelet in half.