2 large eggs
1/2 cup shredded cheese (or more if you like)
3 strips uncooked bacon, chopped
1/4 cup diced ham
1/4 cup chopped and cooked mushrooms

Beat egg and cheese together in a small bowl. Cook bacon in a medium nonstick skillet until crispy. Remove bacon, but leave the bacon fat in the pan. Pour on the egg and cheese mixture. Cook until bubbles form on the top and bottom is golden brown. Add bacon, ham, and mushrooms, and fold omelet over in half. Flip omelet and cook until golden brown. Enjoy!

Submitted by: Sarah D.