Bacon and Mushroom Omelette

Bacon and Mushroom Omelette

Ingredients

• 5 1/2 oz.(150g) butter
• 6 oz. (175g) smoked bacon, diced
• 2 Middle onions, thinly sliced
• 8 oz. (225g.) button mushrooms, thinly sliced
• 8 eggs
• salt and pepper
• Parsley, to garnish

Directions

1. Let’s start with sauteing diced bacon and sliced onions with 2 oz. (50g) butter in a large frying pan. Saute them until onions are soft and golden.
2. Add thinly sliced mushrooms in sauteed bacon and onions and cook for 3 more minutes. Season them with salt and pepper, remove from heat.
3.  Beat eggs in a bowl and add 1 oz.(25g) butter in little pieces. You may add some salt and pepper if you like.
4. Melt 2 oz.(50g) butter in a large omelette pan; as soon as foaming subsides and butter is on the point of changing color, pour in eggs all at once.
5. When you pour the eggs in the pan, take the handle of the pan in your left hand and start shaking it back and forth over the heat. At the same time, scrape bottom of pan with a large fork held flat in your right hand, back and forth several times in one direction, then back and forth at right angles and bringing in the sides so that eggs cook evenly. Continue working like this for a few seconds, with both hands on the move. Then discard the fork and allow the bottom set for a few seconds longer. You should feel the omelette slipping freely over the pan, but the surface should still be soft and moist.
6. Just before folding it, arrange bacon and mushroom filling down center; then fold omelette in two.
7. Sip omelette out onto a heated serving dish; brush top with remaining butter on the point of a knife and serve immediately, garnished with a sprig of parsley.

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