Mushroom and Bacon Omelette

This delicious omelette is filled with sautéed mushrooms and crispy bacon, perfect for a hearty breakfast or brunch.

Ingredients - Serves 2

In a skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and set aside.
In the same skillet, add the sliced mushrooms and sauté until they are golden brown. Remove from the skillet and set aside.
In a bowl, whisk together the eggs, milk, salt, and black pepper.
Heat a non-stick skillet over medium heat and pour in the egg mixture.
Cook the eggs, gently lifting the edges with a spatula to allow the uncooked eggs to flow underneath.
Once the eggs are mostly set, sprinkle the cooked bacon, sautéed mushrooms, shredded cheddar cheese, and chopped green onions over one half of the omelette.
Fold the other half of the omelette over the filling and cook for another minute to melt the cheese.
Slide the omelette onto a plate and serve hot.