Omelet with bacon, onions and mushrooms

1. Peel and chop 1 onion. Peel and slice 100 g mushrooms. Sauté the onion with 1 knob of butter in a hot pan. Add 100 g bacon and mushrooms.

2. Break 8 eggs into a bowl, salt and pepper and sprinkle with a little nutmeg. Beat vigorously. Pour the omelet in the pan and cook over medium heat for 2 minutes without touching it.

3. As soon as the edges begin to set, lift it gently with a fork, so the egg liquid flows to the edges. Continue cooking over medium heat until the omelet is set.

4. Remove from heat. Slide the omelet on a dish folding it in half.

Photo credit: Shutterstock