Bacon, Mushroom, Onion and Chive Omelet

This was a great omelet and can be thrown together in minutes. Perfect for our mid-afternoon snack time. We tend to eat dinner around 7pm  so around 2pm it is time for a snack (lunch). Belle, Sean and Hayley bought me more cookbooks for Christmas and this was one of them. We like many of Dave’s recipes in Dave’s Dinners so we knew we would like this book as well. Hayley was going out so I made it with the bacon but it would have been great without it if you want a vegetarian version.

Bacon, Mushroom, Onion and chive Omelet
Young & Hungry by Dave Lieberman

6 slices of bacon cut into1/2″ pieces
1 onion, finely chopped
8 cremini mushrooms, sliced thin
sea salt and freshly ground black pepper
6 large free-range eggs
1 tbsp chopped chives

1. Turn the broiler on with top rack 5″-6″ away from the top.
2. Fry up the bacon in a large oven proof skillet over medium-high heat until bacon is sizzling.
3. Add the onions and cook until soft.
4. Add the mushrooms and cook until browned (5 minutes).
5. Season with salt and pepper.
6. Add a tablespoon of oil if dry.
7. Beat the eggs and chives  with a pinch of salt and pepper.
8. Lower the heat to medium low and pour in the eggs and stir it up.
9. Let the eggs start to set.
10. Place the skillet in the oven for 3-4 minutes, until the eggs set and puff up.
11. Shake the skillet to release the omelet (use a spatula if it is stuck) on to a large plate.
12. Cut into quarters and serve.