Omelette with mushrooms and bacon

Ingredients for 4 servings:

• 1 onion(s)
• 250 g bacon
• 8 eggs
• 1 pinch(s) of salt and pepper
• nutmeg
• 500 g mushrooms, fresh
• Fat for frying
• 200 ml milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simply

First, wash the mushrooms and cut them into small pieces; they will serve as the filling for the omelet. Then, finely dice the onion. Fry the bacon in a pan until crispy, then add the onions and mushrooms. Add a little water and simmer with a lid on until the mushrooms are soft, then remove from the heat. Crack the eggs into a bowl and season with salt and pepper. If you like, add a pinch of nutmeg. Add the milk and mix. Heat a frying pan and, for the easiest way, pour two ladles of the egg mixture into the pan and let it set. When the egg mixture is firm, cover one half with the mushroom mixture and fold it over. Then, carefully remove the omelet from the frying pan using two spatulas, place it in an ovenproof dish, and place it in the oven at 200 degrees Celsius. Continue baking until all the egg mixture is used up.