Ingredients
3 bacon strips, chopped4 medium fresh mushrooms, sliced4 large eggs1/4 teaspoon salt2 teaspoons butter, dividedSAUCE:1 tablespoon butter1 tablespoon all-purpose flour1/2 cup 2% milk3 tablespoons shredded cheddar cheese1 teaspoon shredded Parmesan cheese1 teaspoon taco seasoningOptional toppings: Shredded lettuce, chopped tomatoes and thinly sliced green onions
Preparation
In a nonstick skillet, cook bacon and mushrooms over medium heat until mushrooms are tender and bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.
In a small bowl, whisk eggs and salt. In the skillet, heat 1 teaspoon butter over medium-high heat. Pour in half of the egg mixture. It should set immediately at edges.
As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of mushroom mixture on one side. Fold omelet in half; slide out of pan onto a plate. Repeat to make a second omelet.
For sauce, in a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
Stir in cheeses and taco seasoning until cheese is melted. Serve with omelets and toppings as desired.
