Cook bacon in a non-stick skillet. Add half the onions when the bacon is about ¾ done. Continue cooking until onions are translucent. Drain by putting bacon and onions on paper towels in a plate. In a bowl, beat eggs, sea salt, black pepper, garlic powder and tarragon together. Wipe the non-stick skillet clean of the bacon drippings. Add the tablespoon of butter to the skillet and melt. Return the cooked bacon and onions to the skillet set at medium-low heat. Add the rest of the chopped onion to the skillet and cook for a minute or two. Add the egg mixture to the skillet. Cook the eggs until they are almost set. Add the hot pepper cheese to half the omelet and fold over. Cook another 3 to 4 minutes or until cheese is melted and omelet is golden brown. Serve with toasted homemade bread and lots of apple butter.