Bacon, Mushroom and Pepper Jack Cheese Omelet

By Vickie Parks
@Northwestgal

This is similar to the BMP Omelet (bacon, mushrooms, pepper jack cheese) served at our local Shari's Restaurant, which I really love. They don't provide recipes, so I had to re-create it at home. I don't know if it's an exact duplicate, but it's a really good copycat, if I can say so myself. They serve 3-egg omelets in their restaurant, but I tapered this down to 2 eggs which is more suitable for my appetite. And sometimes I omit the bacon, but it's great either way. And the ingredients are in amounts that I personally like, so feel free to adjust ingredients to suit your preferences.

Rating:

★★★★★ 2 votes

Comments:

4 Comments

Serves:

1 omelet

Prep:

5 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

2 large: eggs, beaten
1 Tbsp: low-fat milk
1 pinch: salt
1 pinch: black pepper
1 slice: bacon, cooked and crumbled into pieces
2: button mushrooms, sliced
1 1/2 oz: grated pepper jack cheese
1 Tbsp: black olives, sliced (i try to use spanish black olives when i can get them)
1/2: green onion, sliced

How to Make Bacon, Mushroom and Pepper Jack Cheese Omelet

Step-by-Step

1Lightly spray 8-inch skillet with no-stick spray. Heat skillet over medium heat.
2In a bowl beat together eggs, milk, salt and pepper until frothy. Pour into heated skillet. Cook, uncovered, without stirring for about 4 minutes and eggs start to set. As eggs start to set, run a spatula around the edge of the skillet and lift eggs slightly so the uncooked portion can flow underneath.
3When eggs are almost set, sprinkle the crumbled bacon pieces, sliced mushrooms and Pepper Jack cheese down the center of the omelet; let cook another 1 to 2 minutes, or until eggs are set throughout and the cheese is just starting to melt.
4Fold the omelet in thirds by folding one side of the omelet over the filling, and then folding the other side over the first side.
5Transfer the omelet to a plate. Garnish the top of the omelet with sliced black olives and green onion slices.