1. Fry the bacon in a pan over medium heat until crispy. Drain on paper towels and crumble.

2. Clean and slice the mushrooms.

3. Beat the eggs in a bowl. Season with salt and pepper.

4. Heat a pan with some oil and sauté the mushrooms until golden brown. Set aside.

5. In the same pan, heat some more oil and pour in the beaten eggs. Cook over medium heat until set, then sprinkle the cheddar cheese on top.

6. Place the sautéed mushrooms and crumbled bacon on one half of the omelette. Fold the other half over.

7. Carefully flip the omelette and cook on the other side for a short time until the cheese has melted.

8. Slide the omelette onto a plate, cut into pieces, and serve. Enjoy!