Hedgehog Mushroom and Bacon Omelette

Ingredients

• 2 knobs of butter
• 2 rashers of streaky bacon, derinded and roughly chopped
• 2 medium eggs, lightly beaten

Instructions

1. 1Trim the mushroom stalks to remove any dirt or roots using a small knife. Gently brush away any remaining debris with a soft brush, then chop the mushrooms into bite-sized pieces. Avoid washing them with water, as mushrooms absorb moisture and won't brown properly.
2. 2Heat a small non-stick frying pan over medium-high heat. Melt one knob of butter in the pan and add the chopped bacon. Cook for 2 to 3 minutes, stirring occasionally, until the bacon releases its fat.
3. 3Stir the mushrooms into the pan to coat them in the bacon fat. Cook for 4 to 6 minutes until any released liquid evaporates and the mushrooms turn golden brown. Transfer the mushroom and bacon mixture to a plate.
4. 4Place the empty pan back on the stove and lower the heat slightly. Add the remaining knob of butter. Pour in the beaten eggs once the butter begins to foam.
5. 5Stir the eggs gently with a spatula while tilting the pan. Lift the cooked edges to allow the raw egg to flow underneath and hit the hot surface.
6. 6Stop stirring after 30 to 40 seconds. Let the omelette cook undisturbed for a brief moment until the bottom is set but the top remains slightly soft and wet.
7. 7Sprinkle the top of the eggs with salt and black pepper. Spoon the cooked bacon and mushroom mixture over one half of the omelette.
8. 8Wait 20 to 30 seconds, then fold the empty half of the omelette over the filling using a spatula. Slide the finished omelette onto a warm plate.

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