Bacon, Mushroom & Ricotta Omelet

Step 1: Fry your bacon, set aside, remove some of the bacon dripping from the pan.

Step 2: Add chopped mushrooms to the remaining bacon drippings in the skillet. Season with salt & pepper.

Step 3: Cook until browned and any liquid from the mushrooms has cooked off (about 5 minutes).

Step 4: Transfer mushrooms to a small bowl.

Step 5: Add ricotta & parmesan to the mushrooms & stir well to combine.

Step 6: Clean the skillet and lightly oil.

Step 7: Whisk the eggs until frothy.

Step 8: Have your heat on medium and up just one notch..Pour eggs into skillet & cover.

Step 9: Remove lid and lift edges to allow uncooked eggs to flow under.

Step 10: Spoon the mushroom mixture onto one 1/2 of the omelet, add bacon.

Step 11: Cover & continue cooking until the bottom is golden brown & the omelet is firm ( total omelet cooking time apprx 5 minutes.

Step 12: Fold one side of the omelet over the filled side.

Step 13: Slide onto a large plate.