2 slices Kraft Oscar Mayer Bacon, cooked and crumbled into small bits
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups Kraft Grated or Kraft Cracker Barrel Cheddar or Sharp Cheddar Cheese
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Let's Make It
Put 1 1/2 Tbsp. of butter in frying pan on medium hot stove burner. When butter is melted and heated, place chopped mushrooms, Worcestershire sauce, onion powder, and garlic powder in pan. Allow mushroom mixture to cook for about three minutes, or until mushrooms are softened and browned. Then add crumbled bacon to the mushroom mixture. Beat eggs with a fork in a small bowl, and mix the salt and pepper into eggs. Add rest of butter to pan and mushroom mixture and allow it to melt.
Turn stove down to medium heat. When butter is melted, spread mushroom and bacon mixture evenly around pan. Then pour the eggs over the mushroom and bacon mixture. Allow the omelet to cook until, when the pan is tilted, the top of the eggs do longer run, but are still wet. (Do not flip the omelet. The eggs on the top will cook with the melting cheese in the omelet, producing a gooey cheesy inside of the omelet.) Sprinkle grated cheese onto one side of the omelet.
Carefully fold the cheeseless side of the omelet onto the cheese side of the omelet with a spatula, attempting not to let the egg fall apart (if the egg does fall apart, pile the broken egg bits onto the cheese side of the omelet as evenly as possible, and then fold the halved omelet in half again, creating a triangle-like shape. The omelet will be more compact, but it will still look neat and taste the same.) Allow the folded omelet to cook for about one minutes, or until cheese is melted, and them flip the omelet, and let it cook for another thirty seconds. Then slide your bacon mushroom omelet onto a plate and enjoy!!!