Ingredients

The following ingredients have 4 Servings
  • 3 Mushrooms (medium size, raw)
  • 2 slices bacon
  • 3 eggs
  • 2 tbsp onion (chopped)
  • 2 slices cheddar cheese
  • Lettuce or watercress to taste (optional)
  • Pinch salt
  • Pinch pepper

Instruction

  • Brunoise cut the onion. Slice the mushrooms and bacon into small chunks as well.
  • Heat an 8-inch non-stick skillet coated with cooking spray over medium-high heat. Cook the onion and bacon in the pan. Once the bacon is toasted enough, toss in the mushrooms and remove from the heat.
  • Beat the eggs in a mixing bowl. Flavor with sea salt and black pepper then add the cooked bacon, mushroom, and onion.
  • Gently pour the egg mixture into the pan. Once the omelette starts to firm up, ease around the edges with a spatula. Lay the slices of cheddar cheese on one half of the omelette. Fold the other half onto the cheese.
  • Leave in the pan for another 2 minutes then let the cooked omelette slide onto a plate.
  • Fill the inside of the omelette with lettuce leaves if preferred. Serve immediately while still crispy and warm.