Bacon Mushroom Omelet

Ready in

35 minutes

Difficulty

simple

This recipe is

Low Carb, Low Carb, Fast, Fast, Brunch, Brunch, Main Course, Main Course, Roast, Roast, Eggs, Vegetables, Milk + Dairy Products, Mushrooms, Pork, Eggs, Vegetables, Milk + Dairy Products, Mushrooms,

Per serving

Energy: 472 kcal, Carbohydrates: 10 g, Protein: 20 g, Fat: 38 g

Ingredients

60g mixed bacon

250g Mushrooms

1 Onion

3 Eggs (Cl. M)

2 milk

Salt, pepper

80g Lamb's lettuce

2 El Aceto balsamico bianco

Sugar

2El Oil

Nutmeg

½ El Butter

Preparation

.Cut 60 g of mixed bacon into wide strips and 250 g of mushrooms into thin slices. Finely dice 1 onion. Whisk 3 eggs (class M), 2 tbsp milk, a little salt and pepper. Clean 80 g lamb's lettuce, wash and spin dry. Mix 2 tbsp balsamic bianco, 2 tbsp water, a little salt, pepper, sugar and 2 tbsp oil.

. Fry bacon in a pan (20 cm Ø) in 1 tbsp oil crispy, remove. Add mushrooms and 1 tbsp oil to the bacon fat and fry until brown. Season with salt, pepper and nutmeg and remove. Sauté half of the onions in 1⁄2 tbsp butter in the pan. Add half of the egg mixture. Allow to stall over medium heat for 1 min. Spread half of the bacon and mushrooms on top, let it falter for another 3 minutes.

.Fold over half, slide out of the pan onto a plate. Prepare the 2nd omelet as well. Mix salad with the dressing and serve with the omelet.