rpm2604

• 4 eggs per person
• 1 onion, chopped
• 1 small tomato, chopped
• 2 rashers bacon or ham or smoked salmon, chopped
• ½ red capsicum, chopped
• 2-3 mushrooms, chopped
• Tasty cheese, grated
• Butter

Melt butter in pan.  Add onion, bacon and capsicum.  Cook until onion is soft.  Add mushrooms and tomatoes and cook for 1-2 minutes.

Using small bowl or jug, lightly whisk eggs.  Add eggs to the remaining ingredients in the pan.  Mix the eggs with the vegies then allow to cook on low heat.  Place lid on pan. Once the base of the omelette has browned, sprinkle cheese on the top and lift half the omelette and flip so it covers the other half.  Wait for cheese to melt a little.  Then serve.

You can do one large one an cut it in half or repeat the above ( using half the mixture) for two omelettes