Bacon Mushroom Omelet
This bacon mushroom omelet is super simple and packed with nutrients. It makes a healthy breakfast, lunch, or dinner idea.
- 4 Eggs.
- 2 tbsp Milk.
- 2 Sliced bacon chopped.
- 6 Sliced mushrooms
- Salt & pepper to taste
- 2 tbsp Chopped chives.
- 1 Clove garlic.
- ½ cup Shredded cheese any kind you like.
In a skillet cook the chopped bacon over medium-high heat until crispy. Remove from the pan and set aside.
Add the sliced mushrooms and grated garlic to the pan. Cook the mushrooms until tender. Season with salt and pepper to taste. Add the cooked bacon bits back into the pan.
In a separate bowl, use an electric mixer to beat the eggs and milk until airy. Add the chopped chives to the beaten eggs.
Pour the eggs over the bacon and mushrooms. Cook about 1-2 minutes. Flip the omelet using a thin silicone spatula.
After the second side is cooked, sprinkle your desired amount of shredded cheese. Flip one side of the omelet over so you're left with a half-circle shape. Remove from heat and eat immediately.