John Myers
Bacon and Mushroom Omelette
The perfect bacon and mushroom omelette recipe with a picture and simple step-by-step instructions.
- 60 g Mixed with bacon, sliced
- 250 g Mushrooms brown
- 1 Shallot
- 3 Eggs
- 2 tbsp Milk
- Salt and pepper
- 80 g Lamb’S lettuce
- 2 tbsp Bianco balsamic vinegar
- 2 tbsp Water
- Salt and pepper
- Sugar
- 3 tbsp Oil
- 1 tbsp Butter
- Clean the mushrooms with a brush and cut into slices. Finely dice shallot.
- Leave the bacon slices in a pan (without fat), remove. Put the mushrooms, shallots and 1 tablespoon of oil in the bacon and fry, season with salt and pepper and remove.
- Whisk the eggs with the milk, salt and pepper.
- Clean, wash and spin dry the field lettuce. Mix the balsamic vinegar, water, a little salt, pepper, sugar and 2 tablespoons of oil.
- Heat 1 / 2 tablespoons butter in a large pan. Add half of the egg mixture. Set over a medium heat for about 1 minute, then spread half of the bacon and mushrooms with shallots on top and let set for another 3 minutes. Half overlap the omelette and slide it out of the pan onto a large plate.
- Prepare the 2nd omelette in the same way. Mix the salad with the dressing and serve with the omelette.
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