Cooking

• In a skillet, cook the chopped bacon over medium heat until crispy.
• Add the sliced mushrooms to the skillet and sauté until softened.
• In a bowl, whisk the eggs with salt and pepper.
• Pour the eggs into the skillet over the bacon and mushrooms.
• Cook until the edges start to set, then gently lift the edges to allow uncooked eggs to flow underneath.
• When the eggs are fully set, fold the omelette in half and slide it onto a plate.
• Garnish with fresh herbs if desired and serve warm.