- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- Line a baking sheet with parchment paper. Spread the bacon slices on the sheet.
- In a small bowl, stir together the mustard, maple syrup and cayenne pepper. Lightly brush the bacon with the mustard mixture. Season with pepper.
- Bake for 20 minutes or until the bacon is crisp. Remove from the pan and drain on paper towels. Keep warm.
- In a skillet, brown the apples for 3 to 4 minutes in 15 ml (1 tablespoon) of butter. Set aside.
- Split the remaining butter between two 15 to 18-cm (6 to 7-inch) hot non-stick pans. Pour half the eggs into each pan. Cook over medium heat, breaking the bottom of the omelet with a spatula to facilitate cooking. Season with salt and pepper. When the edges of the omelet - and not the centre - are almost cooked, sprinkle with the cheese. Add the apples on one half of each omelet, then the nuts. With a spatula, fold the other side of each omelet over the filling and slide onto a plate. Garnish with chives and serve with crisp spicy bacon.