French Omelet

I learned this simple recipe from my dad, who cooked it often for breakfast. simple, but my favourite omelet.

Whisk the eggs with the water and salt and pepper.

Water helps bond the egg , so the omelet will fold more easily.

Put 3 / 4 of the butter and 1 / 2 of the olive oil in a good non-stick 20cm to 30cm frying pan.

Heat till the butter bubbles.

Mixing the oil with butter makes the mixture spread out , and mushrooms taste better cooked in butter.

Put the mushroom , onion and bacon in the frying pan.

Cook until the onion starts to brown.

Remove from the pan.

Put 1 / 4 of the butter and another dash of the olive oil in the pan.

Again heat until it bubbles.

Make sure it covers the base of the frying pan.

Put the whisked egg in the frying pan , and make sure that it covers the base of the frying pan.

Immediately put the cooked bacon , mushrooms & onions on one half of the omelet - whichever half looks like it might cook the slowest.

Lay the cheese on top of the bacon , mushrooms & onions.

Test lifting the other side of the omelet.

When it is cooked enough to be solid enough to .

mushroom, onion, bacon, potato, cheddar cheese, butter, olive oil, salt & pepper, eggs, water