You will need:
Chicken egg - 6 pcs.
Champignons - 250 g
Bacon - 200 gr
Olive oil - 2 tablespoons.
Parmesan - 100 gr
Salt, pepper - to taste
How to prepare:
Fry the bacon in a skillet without oil and then place on a paper towel to soak up the excess fat.
In a frying pan heated with olive oil, fry the finely chopped onion for 3 to 4 minutes, then add the diced mushrooms and stir-fry until the mushrooms have evaporated. Add the bacon and mix thoroughly.
Whisk the eggs with the chopped green onions, salt and pepper. Mix with bacon and mushrooms. Pour omelette into a rectangular baking dish, sprinkle with cheese and bake in a preheated 225 degrees oven until tender.
Cut the omelet into long strips, roll up, and secure with toothpicks.