Ingredients
4 large eggs
15 g unsalted butter
2 rashers bacon 
30 g sliced cheddar cheese
2 Large sliced mushrooms
2 spring onions (chopped)
1/2 tsp dried oregano
Black pepper
METHOD
Cook the bacon by grilling it. Leave tit o cool for a minute or two, then chop it into small, pieces
Heat half the butter in a frying pan over a medium heat. When bubbling, add sliced mushrooms and cook for about 5 minutes.
Add the spring onions and cook for another minute, then place in a small bowl or plate and take the pan off the heat.
Crack the eggs into a mixing bowl, add the oregano and season with black pepper. Whisk the eggs until beaten
Return the frying pan to a medium heat and add the remaining butter. Once bubbling, add the eggs and leave to cook for around 1 minute, until the base of the omelette is sealed.
Sprinkle the bacon, mushrooms and spring onions on to the omelette. They should sink slightly into the eggs. Cook for around 1 minute.
Add the cheese on top of the omelette, lower to a medium-low heat and then cook for a further 3 - 4 minutes, until most of the omelette has set and the cheese is beginning to melt.
Serve with a side salad and toasty buns.