Bacon Mushroom Omelet

Like many home cooks I always find myself with leftover bits and pieces of various foods.  Quite of there may be only a couple of ounces and at best a half of cup but these tid bits down get tossed.  I freeze some of these leftovers if possible for later use.  Others sit in the fridge so I can work them into a soup, stew or other dish within a day or two.

Sunday morning I found myself wanting a hot breakfast.  It was too cold to get dressed to go out for breakfast and besides both of us were tired from entertaining the night before.  At the same time I wanted with a bit less muss and fuss of making bacon, eggs, hash-browns and toast.  Looking in the fridge I spotted a half of onion, 4 fresh whole mushrooms and the eggs.  I took about 3 tbsp of pre-cooked bacon pieces from the freezer.  I cook these ahead of time so always have some in the freezer.   With that I had the makings of an omelet.

My omelets always start with briskly whisked eggs poured into a medium hot pan.  I cook undisturbed until the top starts to set.  Then I add whatever fillings I want.  In this case I added sautéed mushroom slices, onion and bacon pieces.  I cover for 2 minutes to set then carefully pull one half of the omelet up and over to form a wedge shape.  I cover and let cook another 2 to 3 minutes until the centre is fully set.  This omelet was topped with shredded Monterey  Jack and cheddar cheese added after the centre was set.  I removed the pan from the heat and covered to allow the cheese to melt.