In a 10-inch non-stick pan, melt the butter. Over medium heat, cook the mushrooms and bacon until lightly browned and caramelized.
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.
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.
Serve your four-egg omelet with bacon, mushrooms and cheese at once with toast on the side.
Big Breakfast: Four-egg Omelet With Bacon, Mushrooms and Cheese printed from for personal use only. Not for republication nor distribution.