A delightful omelet filled with savory bacon, fresh vegetables, and melted cheese, perfect for a hearty breakfast or brunch.
Heat a lightly greased 8-inch skillet over medium heat.
Ensure the skillet is evenly heated to prevent sticking.
In a bowl, whisk together the eggs, milk, salt, and pepper until well combined and frothy.
Whisking thoroughly incorporates air, making the omelet fluffier.
Pour the egg mixture into the heated skillet and cook uncovered for about 4 minutes, or until the edges start to set.
Gently shake the skillet to ensure even cooking.
Sprinkle the cooked bacon, mushrooms, and cheese evenly over one half of the omelet.
Distribute the filling evenly for consistent flavor in every bite.
Fold the omelet in half to cover the filling and cook for another 1-2 minutes until the cheese melts.
Use a spatula to gently press the edges to seal the omelet.
Transfer the omelet to a plate and garnish with sliced olives and green onions.
Serve immediately for the best taste and texture.
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