Bacon and Mushroom Omelette. This bacon mushroom omelette is super simple and packed with nutrients. It makes a healthy breakfast, lunch, or dinner idea. In a small nonstick skillet, cook bacon and mushrooms over medium heat until mushrooms are tender and bacon is crisp, stirring occasionally.

This delicious Keto Bacon & Mushroom Omelette makes a great breakfast, but we tend to eat it for dinner. Cut bacon crosswise into ½"-wide pieces. Heat oil in a skillet over medium heat. You determine simmering simmer Bacon and Mushroom Omelette practicing 6 technique and 4 together with. Here you go sew up.

procedure of Bacon and Mushroom Omelette

Prepare 110 g of bacon.
Prepare 200 g of mushrooms.
It's 1/2 of of a large onion.
You need 4 tbsp. of Olive Oil.
Prepare 6 of hen eggs.
Prepare of Black ground pepper (optional).

To make a mushroom omelette, start by rinsing the mushrooms and cutting them into slices. Next, heat butter in a skillet, fry the mushrooms in the butter until they turn soft and brown, and remove them from the pan. Then, beat the eggs until they turn frothy, add more butter to the pan, and pour in the egg mixture. Spoon the mushroom mix over one half of the omelette.

Bacon and Mushroom Omelette modus operandi

Put 2 tbsp. or 6 Dessert Spoons of olive oil into a large frying pan,keep on the lowest heat,while you prepare the onion and roughly' finely chop it and add it too the frying pan..
With Plenty Kitchen Roll - damp it in cold water - rinse the water out of it and then wipe the dirt bits off of the One mushroom to start off with and then rinse it clean under the cold water tap - too clean the next mushroom.Break the mushrooms apart with your hands - maybe,and then fry them all in the large frying pan with the onions in..
Now prepare the 4 rashers of raw bacon,by using scissors too finely get little bacon bits and add them 5 minutes before the end of cooking time,is important too fry the bacon on a high heat with the onions and mushrooms, after 10 or 12 minutes take out all the contents of what's in the large frying pan and then set aside..
Crack 3 eggs in a bowl and then whisk,put a tablespoon of olive oil in the large frying pan - heat - and then scramble the egg for a very short while and then distribute the raw egg that remains in the frying pan and then add half of the bacon and mushroom bits etc. on top of the raw egg areas and then roll into a Swiss Roll,if it doesn't roll perfectly,then place a plate over the frying pan and turn the frying pan upside down too gain it almost perfectly on a plate - now do the next One..

Using a spatula or palette knife, flip the omelette over to cover the mushrooms. Cook for a few moments more, lift onto a plate and serve with oven chips and salad. Spray a nonstick frying pan with cooking spray. Remove from the pan and mix with the bacon and cherry tomatoes. In small non stick frying pan melt the butter and add the mushrooms.