Omelette with Bacon and Mushrooms

Ingredients:

• 4 eggs
• 150 g smoked bacon, diced
• 150 g mushrooms (such as button mushrooms or any type you prefer)
• 30 g butter
• 1 tablespoon oil (olive oil or any oil of your choice)
• Pepper to taste
• 2 tablespoons thick cream

Preparation:

1. Prepare the ingredients:

   • Wash and slice the mushrooms.
   • If not already done, cut the bacon into small pieces.

2. Cook the bacon:

   • Heat a pan over medium heat with a tablespoon of oil.
   • Add the bacon and cook until it’s crispy and golden. Remove from the pan and set aside.

3. Cook the mushrooms:

   • In the same pan, melt 20 g of butter.
   • Add the sliced mushrooms and cook for 5-7 minutes, until tender and their water has evaporated.
   • Return the bacon to the pan and mix everything together.

4. Prepare the omelette:

   • Beat the eggs in a bowl with some pepper (no need to add salt, as the bacon is already salty).
   • In another pan, melt the remaining 10 g of butter over low heat.
   • Pour the beaten eggs into the hot pan and cook over low heat for a few minutes, until the omelette begins to set.

5. Assembly:

   • Once the omelette is almost cooked, add the bacon and mushroom mixture to one half.
   • Spoon the thick cream over the top and cook for a few more seconds.

6. Finishing touches:

   • Carefully fold the omelette in half and serve immediately.

You can serve this omelette with a side of green salad or sautéed potatoes for a complete and tasty meal.

Enjoy your meal!