Farmer's omelette with mushrooms and bacon

Ingredients for 2 servings:

• 80 g mushrooms
• 1 tbsp butter for frying
• 1 dashes lemon juice
• n. B. Salt and pepper, white, from the mill
• 3 eggs
• 2 tbsp cream
• 1 tbsp parsley, chopped
• 30 g bacon
• 20 g onion rings
• 20 g butter for frying
• 30 g cheese cubes
• 4 slices of bacon

Instructions

Working time approx. 20 minutes; Rest time approx. 8 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 43 minutes

Clean and quarter the mushrooms, then toss in butter in a pan. Drizzle with lemon juice and sauté for about 4 minutes. Season with salt and pepper. In a bowl, whisk the eggs with the cream, parsley, and salt. In a non-stick pan, sauté the bacon and onion rings in the butter. Pour in the egg mixture, add the cheese, and let it set for about 8 minutes, then shape into an oval omelet with a wooden spoon. Transfer the omelet to a plate and serve with the sautéed mushrooms. Serve the bacon strips as an optional garnish. Approx. 446 per serving.