Bacon and Mushroom Omelette

A meal intended to pack a punch in a relatively short space of preparation time. The ingredients were two eggs, some rashers of cooking bacon (dice if necessary), and some diced mushrooms (four).

The bacon was cooked first until crispy, with the mushrooms being added to the non-stick omelette pan after seven minutes of cooking at a medium heat.

The eggs were beaten with some water, paprika and herbes de Provence, and a little white pepper.

The beaten eggs were added to the omelette pan, and allowed to cook under glass at a medium heat for about five minutes. After that the omelette was turned, and cooked at a low heat for a further four or five minutes.

Served with a small bistro style salad, and two squirts of tomato ketchup.