Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 1
Ingredients:
• 3 large eggs, whisked.
• 1 tablespoon heavy cream
• Salt and pepper
• 2 slices uncooked bacon, chopped.
• ¼ cup diced mushrooms.
• ¼ cup shredded Swiss cheese.
Directions:
1. Whisk the eggs together in a small bowl with heavy cream, salt, and pepper.
2. Cook the bacon over medium to high heat in a small skillet.
3. Spoon it in a mug when the bacon is crisp.
4. Steam the skillet over medium heat, then add the chestnuts.
5. Cook the mushrooms until they smoke, then spoon the bacon into the dish.
6. Heat the skillet with the remaining oil.
7. Pour in the whisked eggs and cook until the egg’s bottom begins to set.
8. To scatter the egg, tilt the saucepan and cook until almost set.
9. Spoon the mixture of bacon and mushroom over half of the omelet, then sprinkle with the cheese and fold over.
10. Let the omelet cook until the eggs have been set and serve hot.
Nutrition:
Calories: 475 kcal
Fat: 36g
Protein: 34g
Carbohydrates: 4g
Fiber: 0.5g
Net carbs: 3.5g
