Mushroom and Bacon Omelette

Ingredients

Green onions

2, chopped

Cheddar cheese

1 cup, shredded

Black pepper

1/4 teaspoon

Salt

1/4 teaspoon

Milk

1/4 cup

Eggs

4, large

Mushrooms

1 cup, sliced

Bacon

4 slices

Instructions

1. In a skillet over medium heat, cook the bacon until crispy. Once cooked, remove the bacon from the skillet and set it aside.
2. Using the remaining bacon grease in the skillet, add the sliced mushrooms and sauté them until golden brown. Once done, remove from the skillet and set aside.
3. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
4. Heat a non-stick skillet over medium heat. Pour in the egg mixture and allow it to cook untouched for a few minutes.
5. Once the edges of the egg start to set, gently lift them with a spatula, tilting the skillet to allow the uncooked eggs to flow underneath.
6. When the eggs are mostly set but still slightly runny on top, sprinkle the cooked bacon, sautéed mushrooms, shredded cheddar cheese, and chopped green onions on one half of the omelette.
7. Fold the other half of the omelette over the filling. Continue to cook for another minute, or until the cheese is melted.
8. Gently slide the omelette onto a plate and serve immediately while hot. Enjoy!