Bread & Breakfast

Four-egg Omelet With Bacon, Mushrooms and Cheese

Four-egg Omelet With Bacon, Mushrooms and Cheese |

Yesterday, while making this four-egg omelet with bacon, mushrooms and cheese, a movie scene kept playing in my head. A View To A Kill was the last Bond movie to feature Roger Moore. One of the ladies in the film was Tanya Roberts who played Stacy Sutton, granddaughter of an oil tycoon. In one scene:

[At Stacey Sutton’s home, Bond cooks dinner; pulls out a excellent quiche from the oven]

James Bond: Et voilà. Quiche des Cabinet.

Stacey Sutton: Sounds interesting. Mmm. What is it?

James Bond: An omelet.

[Stacey chuckles]

By definition, a quiche is a savory custard encased in a pastry crust. What meat, vegetables and cheeses go into the custard vary from region to region, and from cook to cook. BUT, without the crust, it’s just an omelet. If cooked in the oven, Italian style, it may be a frittata. But it still won’t be quiche. I can only express my amazement or, perhaps, it’s exasperation, at the so-called “crustless quiche”. Who originally coined the term, I have no idea. In my mind, what they are all essentially omelets trying to mimic some imaginary chic French flair but ending up just being pretentious and nothing more.

So, this is a big breakfast omelet and not a quiche because it doesn’t have a crust. I used four whole large eggs stirred with half a cup of shredded sharp cheddar to bring together the sliced Swiss brown mushrooms, bacon slices, cubed carrot, sweet corn kernels and sweet peas.

Big Breakfast: Four-egg Omelet With Bacon, Mushrooms and Cheese
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4
Author: Connie Veneracion
  • 6 whole Swiss brown mushrooms (white button mushrooms are okay too)
  • 65 grams belly bacon
  • 1 small onion chopped
  • 1 small carrot
  • 2 tablespoons butter
  • 1/3 cup sweet peas
  • 1/3 cup sweet corn kernels (I used canned)
  • salt to taste
  • pepper to taste
  • 4 large eggs beaten
  • 65 grams sharp cheddar cheese shredded
  1. Slice the mushrooms.

  2. Cut the bacon into half-inch strips.

  3. Peel the carrot and roughly chop.

  4. In a 10-inch non-stick pan, melt the butter. Over medium heat, cook the mushrooms and bacon until lightly browned and caramelized.

  5. To the mushrooms and bacon, add the chopped carrot, peas and corn. Sprinkle with salt and pepper. Cook, stirring often, just until the carrot pieces and peas are done, about three minutes.

  6. Stir the shredded cheese into the beaten eggs. Pour into the pan in a circular motion. Set the heat to the lowest setting, cover the pan and leave to cook for about three minutes or just until the eggs are set.

  7. Serve your four-egg omelet with bacon, mushrooms and cheese at once with toast on the side.

Four-egg Omelet With Bacon, Mushrooms and Cheese

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