Bacon & Mushroom Omelette

Scrambled Eggs with mushrooms & Bacon on the side

inspired by LAIKA Studio’s Coraline (© LAIKA Studios via Giphy)

good for two

2 Tbsp Cooking oil

3-4 bacon strips

3 eggs

1/2 can of mushrooms

spring onions

Carbs 1.5g

Protein 24.3g

Fats 30.65g

In a pan over medium-high heat, add a small amount of cooking oil.
Once hot, lay the bacon strips and fry each side until toasty and reddish brown in color. Set aside.
Crack eggs in a bowl and beat with a fork.
Pour eggs over the same frying pan with bacon grease.
While the eggs aren’t completely set, add in the mushrooms.
Fold the egg in half to create a semi-circle shape, then add the bacon back to the space of the pan to reheat.
Plate your omelette with extra mushrooms on top and some chives (optional).
Munch!