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eggs, divided 2 per omelette
mushrooms, diced small
swiss cheese, shredded
Cook bacon crisp. Crumble. Set aside.
In bacon grease, cook mushrooms 3 minutes. Remove and set aside.
Heat nonstick skillet. Beat 2 eggs. Pour into skillet.
As the egg sets, sprinkle one half/side of the egg with 1 Tbsp, bacon, 1 Tbsp. mushrooms, 2 Tbsp cheese.
Fold the empty side of the egg over the fillings.
Repeat steps three more times. Yields 4 omelettes.