Bacon and Mushroom Omelette is one of my husbands go to recipes for those relaxing breakfast/brunch weekends. Its full of flavour and colour and is ready so quickly. The dish can be easily adjusted for more people and I have made one massive one in a large frying pan when guests stay over. The fillings of bacon and mushrooms can be changed for leftovers such as sausages and tomatoes etc. The options are vast. Best of all, you can adapt an omelette to how you like them.
Bacon and Mushroom omelette
A popular simple Omelette recipe that is filling and fast.
Print
Facebook
Pinterest
Twitter
Add to CollectionServings: 1 Serving
Calories: 388kcal
Ingredients
- 2 rashers smoked back bacon
- 4 large chestnut mushrooms sliced
- 25 g cheddar grated
- 4 sprigs parsley roughly chopped
- 2 large eggs free range, beaten
- 1 tbsp olive oil
- salt to taste
- ground white pepper to taste
Instructions
- Cut the fat of the bacon and add to a small frying pan over a high heat to render.
- When the fat has rendered add the bacon and fry until its cooked how you like it.
- Remove and put to one side keeping them warm.
- Add the sliced mushrooms to the pan and fry for 3 minutes stirring regularly.
- Remove from the pan and keep with the bacon rashers.
- Wipe the pan with paper towel and return to the heat.
- Add the olive oil and when hot, pour the beaten eggs.
- Swirl with a fork for the eggs to cook.
- Add a small pinch of salt (the bacon has salt already) and a pinch of pepper.
- When the eggs are nearly set to your liking, add the bacon, mushrooms, cheese and parsley to one half of the omelette.
- Using a palette knife or spatula, flip the other half over as the lid.
- Cook for a few minutes to help the cheese melt and serve.
Nutrition
Calories: 388kcal | Carbohydrates: 5g | Protein: 21g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 399mg | Sodium: 320mg | Potassium: 528mg | Fiber: 1g | Sugar: 2g | Vitamin A: 791IU | Calcium: 251mg | Iron: 2mg
Leave a Reply