Mushroom, Bacon and Tomato Omelette

Seed and dice the tomatoes. In a heavy based non-stick frying pan, heat the olive oil and fry the bacon slices until golden on both sides. Set them aside. In the same hot pan, fry the sliced mushrooms until softened. Set alongside the bacon. Beat the eggs with a fork in a bowl, just enough to mix the yolks and whites, but without adding too much air to it. Season with salt and pepper. If you like, you can add 1 tablespoon of water/milk to make a lighter or creamier omelette. Heat the butter in a non-stick heavy-based frying pan over a medium heat until it starts foaming. Pour in the egg mixture and, as it starts to set, push the edges to the middle with a spatula and let any raw egg on top cover the bottom again. Shake the pan to prevent the egg from sticking. Repeat this until half-cooked, leaving some of the creamy egg on top. Add the mushrooms, bacon, diced tomato and cheese. Lean the pan to move the omelette to the side and gently fold it in half. Slide it to the plate.