Name: Bacon, Mushroom, Bell Pepper & Green Onion Omelet
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 12 slices bacon; 18 eggs; 1 small bunch green onions (scallions); 1 ½ red bell peppers; 0.68 kg white mushrooms; black pepper; extra virgin olive oil; salt

Bacon, Mushroom, Bell Pepper & Green Onion OmeletBacon, Mushroom, Bell Pepper & Green Onion Omelet — a 25-minute breakfast recipe with 8 ingredients, serving 6.Ingredients

12 slices bacon

18 eggs

1 small bunch green onions (scallions)

1 ½ red bell peppers

0.68 kg white mushrooms

black pepper

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Small dice bacon.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add bacon and cook, stirring occasionally, until crispy, about 5 minutes. Using a slotted spoon, remove crispy bacon to a large paper towel-lined plate. (Reserve skillet with drippings for later use.)

Meanwhile, using a clean cutting board, trim and thinly slice green onions; thinly slice mushrooms. Place both in a large bowl.

Trim, seed, and small dice bell peppers; add to the bowl with the other veggies.

Return skillet with drippings to medium-high heat; add veggies and salt. Cook, stirring occasionally, until softened, 4-5 minutes. Using a slotted spoon, transfer veggies to the plate with the bacon. (Reserve bowl for the next step.)

Meanwhile, place eggs, salt, and pepper in the reserved bowl; whisk to combine.

Preheat a second, smaller skillet over medium-low heat. Once hot, add oil and swirl to coat the bottom.

Add ⅓ of the eggs to the skillet and swirl to cover the bottom. As eggs begin to set, use a spatula to pull cooked edges towards center of the pan. Then tilt the pan, allowing uncooked egg to move to the edges. Cook until just set, pressing the eggs into a smooth layer on the bottom of the skillet.

Arrange ⅓ of the bacon and veggies over one side of the omelet; fold the omelet in half and continue to cook until filling is warmed through, about 1 minute. Transfer omelet to a cutting board.

Add more oil to the skillet (2 tsp per omelet) and repeat twice more with remaining eggs, bacon, and veggies.

To serve, cut omelets in half and divide between plates. Enjoy!

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