Bacon, mushroom and cheese omelette

Bacon, mushroom and cheese omeletteThis bacon, mushroom and cheese omelette recipe is great for a weekend brunch, or for a quick and easy dinner. I made this for a late breakfast at the weekend.

Serve it with a side salad, or (if you like bacon as much as I do) with extra bacon.

Print Recipe
Bacon, mushroom and cheese omelette
Bacon, mushroom and cheese omelette, with a hint of oregano.
Course Breakfast, Snack
Cuisine British
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Breakfast, Snack
Cuisine British
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. first, cook-off the bacon by grilling it. Leave to cool for a minute or two, then chop it into small, square pieces
  2. heat half the butter in a frying pan over a medium heat. When foaming, add the sliced mushrooms and cook for about 5 minutes
  3. add the spring onions and cook for a another minute, then transfer to a small bowl or plate and take the pan off the heat
  4. crack the eggs into a mixing bowl, add the oregano and season with black pepper. Whisk the eggs until beaten
  5. return the frying pan to a medium heat and add the remaining butter. Once foaming, add the eggs and leave to cook for around 1 minute, until the base of the omelette is sealed
  6. sprinkle the bacon, mushrooms and spring onions on to the omelette. They should sink slightly into the eggs. Cook for around 1 minute
    Bacon, mushroom and cheese omelette preparation
  7. add the cheese to one side of the omelette as shown, reduce to a medium-low heat and then cook for a further 3 - 4 minutes, until most of the omelette has set and the cheese is beginning to melt
    Bacon, mushroom and cheese omelette preparation
  8. carefully fold the omelette in half (non-cheesy side onto the cheesy side) and serve with a side salad or as a snack

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