Mushroom and Bacon Omelette

Ingredients

3 eggs

200g Swiss brown mushrooms, sliced

4 rashers of streaky bacon cut into lardoons

¼ cup parsley  

¼ cup snipped chives

salt

pepper

40g butter

6 tbsp olive oil

crème fraiche (to garnish)

Method

Method

Cook mushrooms in a pan with 2 tbsp of oil on high for 3 – 4 min.

Season. Add butter and cook for a further 2 min. Remove from pan.

Sauté bacon until golden and crispy.