- Cut bacon into small pieces. Clean and slice mushrooms. In a large frying pan, cook the bacon over medium heat until crisp. Remove and set aside.
- Use the same pan to sauté the mushrooms in the bacon fat until golden brown. Set aside with the bacon.
- Beat the eggs with salt and pepper until smooth. Heat a little oil in a large non-stick frying pan over medium heat. Pour in the beaten eggs and cook, without stirring, for 1-2 minutes.
- Spread baby spinach, crispy bacon and golden mushrooms evenly over one half of the omelet. Add grated cheese to the toppings for extra flavor, if desired.
- Cook until the edges of the omelet start to pull away from the pan. Then fold the omelet in half with a spatula to enclose the fillings. Cook for a few minutes more until the omelet reaches the desired cooking point.
