Flat Omelet with Mushrooms, Bacon and Potatoes

🛒Ingredients (Grocery List)

• 3 tbsp Oil

• 2 ounces thick-sliced Bacon, cut crosswise into 1/4-inch-thick strips

• 1/4-pound white Mushrooms, thinly sliced

• 2 or 3 boiled Potatoes, thinly sliced crosswise

• 6 large Eggs

• Salt and Pepper

• 3 tbsp chopped Parsley leaves

🍴Serves: 4

⏰Prep Time: 20 min

⏱️Cook Time: 10 min

🥣Instructions

1. In a large skillet, heat the Oil over medium heat. Add the Bacon, Mushrooms, and Potatoes and cook until lightly browned, then reduce the heat to low and cook, stirring occasionally, for 5 minutes.

2. Meanwhile, in a bowl, beat the Eggs with Salt, Pepper, and the Parsley. Pour into the skillet and cook over medium heat, pulling the Egg that is cooking at the sides of the pan toward the center and tipping the pan to allow the uncooked egg to flow underneath. When the bottom is browned and the top is almost firm, slide the Omelet (or turn it over) onto a round platter and serve.

💡Tips

• Adding fresh Morel or Cèpe mushrooms to this omelet, even if only a few, is one of the best ways of eating them. These wild Mushrooms are more deeply flavored than white Mushrooms.

• Note that dried Morels and Cèpes are very practical, if fairly expensive. They need a good half hour’s soaking in warm water before they can be cooked.