Bacon, mushroom, lime and black pepper omelet with maple glazed bacon and garlic mushrooms

Decisions, decisions……. I really had a hard time photographing this meal. I ended up narrowing it down to three so I’ve decided to post the other two at the bottom, let me know which one you think is best (if you care that is…or you could just try to read this very long, convoluted post!). Anyway I made this after a very, very long day of labs, I love it because it is sooooooo quick and easy to make. What you might not know is there’s a trick to omlets to stop it from being rubbery on the outside and too thin on the underside. What you actually should do if keep ‘stiring’ or breaking the egg mixture while it is still runny when cooking. This way more of the omelet gets cooked just right 🙂

I have had a bad day fluid flicking wise! I managed to flick myself in the face with the fluids of the cadaver I was working on and it even managed to get into my mouth 😛 Seriously there is not enough mouthwash in the world for me anymore! Bleugh! I had a tough bit of skin and so it just kept going everywhere, and now my lab coat is closer to brown than white! I even sprinted back to my house to take a shower before the next lab! Sooooooooo gross! Then later just before another class I was peeling a mandarin and it squirted me in the face- at least this one smelled better! Anyways before I start ranting too much I better post the recipe, hope you enjoy 🙂

Prep time: 5 mins

cooking time: 15min for one person


  • 3 rashes of bacon
  • 6 brown mushrooms
  • half a lime
  • black pepper to taste
  •  2 eggs
  • 1 clove of garlic
  • 1.5 tablespoons butter
  • 1 tablespoon maple syrup


  1. Preheat the oven to 180 degrees celsius. On a wire rack lay out 2 slices of bacon and place in oven for around 10 mins (you will have to adjust according to your cut of bacon)
  2. slice one bacon strip and the mushrooms, finely chop the mushrooms
  3. whisk the eggs and heat a pan on the stove to medium heat
  4. Add a tiny bit of the butter and pour in the egg mixture. Constantly ‘prod’ the egg mixture so new uncooked egg is constantly heated, however make sure the egg still coats the pan – so it is an omelet!
  5. sprinkle in the mushrooms (around one or two) and bacon and allow to cook. Sprinkle in the pepper and squeeze a little lime in.
  6. flip over half of the omelet onto itself and place on a warm plate
  7. add the remaining butter into the pan and add the remaining mushrooms and garlic and occasionally stir until cooked through.
  8. Concurrently remove the bacon from the oven and brush with the maple syrup. Return to oven for 2-3 minutes or until crispy and caramalised
  9. Add the mushrooms and bacon to the plate and enjoy!