Bacon, Mushroom And Pepper Jack Cheese Omelet - cooking recipe

Ingredients

2 eggs, beaten
1 tablespoon low-fat milk
1 pinch salt
1 pinch black pepper
1 strip bacon, cooked and crumbled into pieces
2 button mushrooms, sliced
1 1/2 ounces cheese, Pepper Jack, grated (more or less, to suit)
1 tablespoon black olives, sliced
1/2 green onion, sliced

Preparation

Lightly spray 8-inch skillet with no-stick spray. Heat skillet over medium heat.
In a bowl beat together eggs, milk, salt and pepper until frothy. Pour into heated skillet.
Cook, uncovered, without stirring for about 4 minutes and eggs start to set. As eggs start to set, run a spatula around the edge of the skillet and lift eggs slightly so the uncooked portion can flow underneath.
When eggs are almost set, sprinkle the crumbled bacon pieces, sliced mushrooms and Pepper Jack cheese down the center of the omelet; let cook another 1 to 2 minutes, or until eggs are set throughout and the cheese is just starting to melt.
Fold the omelet in thirds by folding one side of the omelet over the filling, and then folding the other side over the first side.
Transfer the omelet to a plate. Garnish the top of the omelet with sliced black olives and green onion slices.