Bacon Mushroom Omelet with Cheese
Homemade Bacon Mushroom Omelet with Cheese, breakfast ready in just 15 minutes. Fluffy scrambled eggs filled with bacon and sauteed mushrooms and cheese.
Ingredients
- 8 large eggs, whisked
- 1/3 cup half and half
- salt and pepper, to taste
- 3 slices bacon, cooked
- 4 oz mushrooms, sliced
- 1/3 cup tomatoes, cubed
- 1 cup shredded cheese
- 2 tsp olive or Canola oil, divided
- 2 Tbsp butter, divided
Instructions
- Cut bacon into small slices and cook until desired crispiness.
- Slice mushrooms and saute until fully cooked in the leftover bacon grease.
- In a bowl, whisk together eggs add in the half and half and season to taste.
- Heat a skillet with 1 tsp oil and 1 Tbsp butter until hot. Add half of the egg mixture and cook on low/medium heat until the bottom of the eggs are cooked, see tip.
- Top with half the bacon, mushrooms, tomatoes, and cheese on one side of the omelet. Fold the empty side of the omelet over the toppings. Close the lid and cook until the cheese melts.Repeat with the second omelet.
- Enjoy, friends!