Hungry for a filling breakfast? Whip up a bacon mushroom cheese omelette, with fresh spinach leaves. It's filling and delicious (makes two)!
- 4 large eggs
- 3 Tablespoons milk
- salt and black pepper, to taste
- 2 teaspoons butter *divided use
- 4 slices bacon *divided use
- 6 white mushrooms *divided use
- 2 cups fresh baby spinach *divided use
- 1 cup grated Cheddar cheese *divided use
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Cut bacon into small pieces (to cook it faster). Clean/thinly slice mushrooms. Cook bacon and mushrooms in a large skillet on medium heat until bacon is fully cooked/crisp. Remove bacon/mushrooms from skillet using a slotted spoon. Drain on paper towels. Set aside.
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Combine eggs, milk, salt, pepper in a medium bowl. Whisk until fully combined.
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Melt 1 tsp. butter in a small non-stick skillet on medium low. Pour in half the egg mixture. As omelette begins to cook around the edges, slightly lift up the edges with a spatula. Tilt the pan; let some egg mixture run under the cooked edges all around the pan. I use a rubber spatula to continue doing this.
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Once almost all the egg mixture is "cooked", place half the spinach onto one HALF side of the omelette. Spinach will slightly wilt from the heat of the eggs.
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Lay half the bacon/mushroom mixture evenly on top of the spinach. Top the bacon with half the grated cheese.
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Carefully flip the "empty" side of the omelette over onto the filled half, to cover. The heat will slightly melt the cheese. Gently lift/slide the omelette out of the skillet onto a serving plate. Repeat process for the second omelette. TIP: If you want cheese totally melted, put the omelette on a microwave-safe plate. Microwave 15-20 seconds. Remove and serve the omelette hot. Enjoy!