Bacon and Mushroom omelette

A popular simple Omelette recipe that is filling and fast.

Prep Time 3

Cook Time 7

Total Time 10

Servings Serving

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.
2 rashers smoked back bacon
Remove and put to one side keeping them warm.
Add the sliced mushrooms to the pan and fry for 3 minutes stirring regularly.
4 large chestnut mushrooms
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.
1 tbsp olive oil, 2 large 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.
salt, ground white pepper
When the eggs are nearly set to your liking, add the bacon, mushrooms, cheese and parsley to one half of the omelette.
25 g cheddar, 4 sprigs parsley
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.