Made omelets for breakfast this morning. Bacon, tomato, mushroom and cheese omelets. Great way to use up some of my eggs as well as some tomatoes from the garden, they are really coming in right now.
Bacon, Tomato, Mushroom and Cheese Omelets
6 eggs, beaten
4 pieces cooked bacon
1 medium tomato, diced
1 cup chopped fresh mushrooms
1/2 cup shredded mild cheddar cheese
butter
salt and pepper
Heat a small non-stick frying pan over medium heat, add about a tablespoon of butter. In a small bowl mix the eggs until light and fluffy. Pour half of the eggs into the hot frying pan. Allow to set up, then lift edges of omelet, while tilting pan to allow uncooked egg to flow under so it will cook. When egg is set top half with bacon, tomato, mushrooms and cheddar cheese. Gently fold other half of omelet onto toppings. Gently side from pan onto plate. Repeat with remaining egg and toppings. Makes two omelets.
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