Bacon, Mushroom, and Tomato Omelet
The bacon adds a salty crunch to this colorful omelet.
Serves: 1Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 3 large eggs
- ¼ tsp. salt, divided
- 2 slices bacon
- ¼ cup sliced button mushrooms
- 1 clove garlic, finely minced
- ¼ tsp. dried oregano
- ⅛ tsp. ground black pepper
- 1 Tbsp. butter
- ¼ cup diced tomato
- ¼ cup shredded fontina cheese
- Whisk the eggs with ⅛ teaspoon salt in a small bowl; set aside.
- In a medium skillet over medium heat, cook the bacon for 2–3 minutes per side. Remove from skillet and crumble or chop into small pieces; set aside.
- Add the mushrooms, garlic, oregano, and ⅛ teaspoon salt and pepper to fat left in pan. Cook for about 5 minutes, stirring occasionally, until the liquid is evaporated. Remove from skillet and set aside.
- Add the remaining tablespoon of butter and allow it to melt. Add the beaten egg to the pan. Turn the heat down to low and cover, allowing the eggs to cook for 3–4 minutes or until they are solid and almost cooked through. Carefully slip the spatula underneath the omelet, tip the skillet to loosen, and gently flip it over.
- Sprinkle the bacon, tomatoes, and mushrooms, and cheese over the eggs, and cover for 2 more minutes while the cheese melts. Fold the omelet in half and serve immediately.