Bacon and Mushroom Omelette

Step 1

In a medium bowl, whisk the 4 eggs with 1/4 tsp salt and 1/4 tsp black pepper until just combined; set aside.

Step 2

Cook the 4 bacon slices in a nonstick skillet over medium heat until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, then crumble when cool.

Step 3

Pour off most of the bacon fat, leaving about 1 tsp in the skillet. Add the 1 cup sliced mushrooms and cook over medium-high, stirring occasionally, until golden and tender, about 5 minutes. Remove from skillet and set aside.

Step 4

Wipe the skillet clean, then melt the 1 tbsp butter over medium-low heat. Pour in the egg mixture and let it set without stirring for 2-3 minutes, until the edges look cooked.

Step 5

Using a spatula, gently push the cooked edges toward the center, tilting the pan to let uncooked egg flow to the edges. Cook until the top is just set but still soft, about 2 more minutes.

Step 6

Sprinkle the crumbled bacon, cooked mushrooms, and 1/2 cup shredded cheddar over one half of the omelette. Fold the other half over the filling and slide onto a plate.

Step 7

Garnish with the 1 tbsp chopped fresh dill and serve immediately.