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Dinner recipe · from the recipe book

Bacon, Mushroom and Cheddar Omelets

Fluffy, tender omelets folded around smoky crisp bacon, browned mushrooms, sweet red pepper and melty sharp cheddar.

Bacon, Mushroom and Cheddar Omelets

Ingredients

  • 10 large500 gEggs
  • 4 oz120 gBacon, pre-sliced, reduced/low sodium, unpreparedchopped
  • 2¾ cups sliced200 gWhite mushroomssliced
  • 1 cup chopped150 gRed bell pepperdiced
  • ⅔ cup shredded80 gCheddar cheeseshredded
  • 2 medium30 gGreen onionsthinly sliced
  • ¼ cup (60 ml)60 gMilk, 2%
  • 1½ tbsp20 gUnsalted butter
  • ⅛ tsp1 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Cook the bacon in a 10-inch nonstick skillet over medium heat until crisp, 6 to 8 minutes. Move it to a paper towel and pour off all but a thin film of fat.
  2. Add the mushrooms and red bell pepper to the skillet and cook over medium-high heat until the mushrooms are browned and the pepper is tender, 6 to 7 minutes. Stir in the bacon and transfer the filling to a bowl. Wipe out the skillet.
  3. Whisk the eggs with the milk, salt and black pepper until smooth.
  4. Melt a quarter of the butter in the skillet over medium heat. Pour in a quarter of the egg mixture and cook, pulling the set edges toward the center and tilting the pan, until nearly set, about 2 minutes.
  5. Scatter a quarter of the filling and a quarter of the cheddar over one half, cover for 1 minute to melt the cheese, then fold the omelet over and slide it onto a plate. The eggs should reach 160°F (71°C) with no runny egg left.
  6. Repeat with the remaining butter, egg mixture, filling and cheddar in three more batches, keeping finished omelets warm in a low oven.
  7. Sprinkle the green onion over the omelets and serve.

Food safety: Cook steaks, chops and roasts to 145°F (63°C), then rest them 3 minutes.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on November 1, 2026.

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