In a skillet over medium high heat, cook bacon until crisp. Crumble, set aside.

Melt butter in an omelette pan over medium heat and saute vegetables, about 2 minutes. Beat eggs; season with salt and pepper and pour into the pan, covering the vegetables. Place a lid over the pan.

In a small bowl, combine bacon, chicken, and ranch dressing. Stir well to coat.

Once the omelette has set and puffed slightly, carefully flip.

Spread the chicken/bacon mixture over the omelette, and sprinkle cheese on top, followed by the chopped tomato. Turn off heat and cover with a lid, allowing the cheese to melt.

Lift the lid, fold omelette in half, cut into two wedges and serve.