¼cupchopped green chilefrozen, canned or freshly roasted, peeled and chopped
1large mushroomdiced very small
2slicesof baconcooked and crumbled small
¼cupshredded cheesewe used a mix of cheddar and jack cheeses
5eggslightly beaten
kosher saltto taste
freshly ground black pepperto taste
Optional: green onionsliced thin
Instructions
Cook the bacon in a medium size skillet. Remove to a paper towel lined plate. Drain the excess grease, leaving about 2-3 teaspoons worth in the skillet. Set the heat to medium low and pour in the eggs. Do not stir them. Sprinkle with salt and pepper. Let them cook for about 3 minutes, until the edges are set and there is just a bit of liquid remaining on top.
Remove from the heat for a moment and carefully flip the eggs over, like a giant pancake. It's okay if the egg breaks, just push it back together in the pan once it is flipped. (The cheese helps hold it all together in the end.) Let it cook about a minute more and then sprinkle with cheese. Add the mushrooms, green chile and bacon (reserving a small amount for garnish, if you'd like). Gently fold the omelet in half.
Let it cook another minute or so and then remove to plates for serving. Top with reserved fillings and green onions if desired. Enjoy!