Bacon Cheddar Mushroom Omelet

 Two Egg Omelet with Slices of whole Bacon in the middle, sauteed Mushrooms and Sharp Cheddar Cheese…

Bacon Cheddar Mushroom Omelet

INGREDIENTS

• 2 eggs
• 2 – 3 slices bacon, cooked
• 2 large mushrooms, sliced
• 1/4 cup shredded cheese
• salt and pepper to taste
• 1 tablespoon butter

DIRECTIONS

• In a small/medium skillet add butter, turn burner on medium.
• Add the sliced mushrooms, cook for a few minutes.
• In a small bowl beat eggs with a fork, pour evenly over mushrooms, turn heat down to low.
• While eggs cook roll and tilt skillet to disperse eggs around edges to cook until your desired doneness of eggs.
• Sprinkle with the cheese, lay bacon slices on one half of the omelet and fold in half with the spatula.
• Cook for about 30 seconds then flip over to other side with a spatula, cook for another few seconds.
• Turn off heat and transfer to a plate and serve with extra cheese on top if you like. Enjoy!