Mushroom cream omelet

Ingredients for 2 servings:

• 6 eggs
• 4 jacket potatoes
• 6 tbsp milk
• 6 large mushrooms
• 1 onion(s)
• 150 g bacon, diced
• 150 g cream cheese
• 2 slice(s) of processed cheese
• salt and pepper
• some butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Preheat the oven to 160°C fan/convection oven. Peel the potatoes and cut into approximately 0.5 cm thick slices. Melt a little butter in a hot pan and briefly fry the potato slices. Meanwhile, whisk the eggs with the milk, salt, and pepper, then pour them into the pan on top of the potato slices. Let them set at a low heat. In the meantime, clean the mushrooms and cut them into 0.5 cm thick slices and dice the onion. Fry the mushroom slices, diced onion, and diced bacon in a separate small pan. When everything has shrunk down and is slightly crispy, add the cream cheese, season with salt and pepper, and set aside. When the omelet is almost cooked, fold it in half and place it on a plate or baking dish. Then spread the mushroom cream on top. Finally, place the processed cheese slices on top of the mushroom cream and bake everything in the oven for 10 minutes. Pickles are delicious with it.