Onion, Mushroom And Bacon Omelette
|Onion||1 Medium, finely chopped|
|Lean bacon slices||2 , rinds removed and diced|
|Mushrooms||4 Medium, wiped clean and thinly sliced|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Cold water||1 1⁄2 Tablespoon|
In a small frying pan, melt half of the butter over moderate heat.
When the foam subsides, add the onion and bacon and cook, stirring occasionally, for 5 minutes.
Add the mushrooms and cook for a further 3 minutes, or until the mushrooms are lightly cooked and the bacon is crisp.
Remove the pan from the heat and, with a slotted spoon, transfer the mixture to a plate.
Set aside and keep the mixture warm.
In a medium sized mixing bowl, beat the eggs, salt, pepper and water together with a fork.
Add the onion mixture and beat briskly until the ingredients are well mixed.
In a medium sized omelet pan, melt the remaining butter over moderate heat.
When the foam subsides, pour in the egg mixture.
Stir the eggs, then leave them for a few seconds until the bottom sets.
Reduce the heat to low.
Using a palette knife or spatula, lift the edges of the omelet and, at the same time, tilt the pan away from you so that the liquid egg escapes from the top and runs on to the pan.
Put the pan down flat over the heat and leave until the omelet begins to set again.
Tilt the pan away from you again and, with the help of the palette knife, flip one half of the omelet over to make a semi circle.
Remove the pan from the heat and slide the omelet quickly on to a warmed serving dish.
Cut into two and serve at once.