Avocado, Mushroom, Bacon Omelet Serving Size - 2 Prepared By - DnD Recipe Rating * * * * *
			4 eggs 4 slices of bacon, cooked and broken into pieces 1 avocado, 1/4 inch sliced 7 large mushrooms, sliced 6 oz chaelis wine 1 cup jack cheese, grated 1 1/2 tablespoons of butter salt and pepper
			In a skillet place sliced mushrooms, avocados and chaelis wine, cook on low heat and simmer for 20 minutes or until mushrooms are cooked. In a bowl, add eggs, 1 tablespoon water with salt and pepper then beat well. In a pan high on med-high heat, add butter then when melted add egg mixture. Rotate pan to coat egg on side of pan. Pull the middle to the eggs to the center of the pan then tilt pan to drain uncooked eggs to the side. When eggs are cooked, add cheese, bacon then drained mushrooms and avocados. Fold egg in half then cook for 2 minutes to allow cheese to melt. Remove from pan and cut in half to make 2 servings or leave for 1 extra large serving.