Omelette with crispy edges

Clean the mushrooms. Cut them into slices and then into sticks. Cut the bacon into strips. Cut spring onions into thin slices. Heat the pan to 200 °C and add the oil. Then add the mushrooms, bacon and spring onions to the pan and fry until golden. Season with a little salt if necessary. When the filling is ready, pour it onto a plate and set it aside.

While the filling is cooking, make the egg mixture. Crack the eggs into a bowl, add salt and beat until smooth. Heat the pan to 200 ºC and add the butter. Pour the egg mixture into the pan. Cook the omelette needs to cook for 1½ minutes before folding. But after the 1-minute mark, sprinkle the filling over the omelette. The filling needs to be added before the eggs are completely set. After 1½ minutes, fold the omelette in half. Then fry the omelette for ½ minute on each side. If necessary, add a little extra butter to the pan at the very end to ensure crispy edges.