YOUR SOLIN GENERATED RECIPE
Fluffy Egg Omelette with Crispy Bacon and Sautéed Mushrooms
Enjoy this hearty yet light breakfast featuring a fluffy omelette made with four free-range eggs, paired with crispy, savory bacon and a side of perfectly sautéed mushrooms. This dish delivers a satisfying mix of textures and delightful flavors that will kickstart your day or make for a wholesome meal any time.
INGREDIENTS
4 large Eggs
2 slices Crispy Bacon
1 cup sliced Mushrooms
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Heat a non-stick skillet over medium heat and add the olive oil.
Add the sliced mushrooms and sauté until they are tender and lightly browned, about 4-5 minutes. Remove the mushrooms from the pan and set aside.
In the same pan, lay out the bacon slices and cook until crispy, about 3-4 minutes per side. Transfer bacon to a paper towel-lined plate to drain excess fat.
In a bowl, crack the eggs and whisk them with a pinch of salt and pepper until fully blended and a bit frothy.
Pour the whisked eggs into the skillet over medium-low heat, swirling the pan to create an even layer. Allow the eggs to set gently.
Once the eggs begin to firm up, distribute the sautéed mushrooms evenly over the surface.
Carefully fold the omelette in half and let it cook for another minute to ensure the inside is fully set.
Slide the omelette onto a plate, garnish with freshly ground pepper if desired, and serve with the crispy bacon on the side.