Egg and Mushroom Omelette with Bacon and Sweet Potato Fries


Cooking time 10 mins


  • 3 Eggs
  • 3 Whole Mushrooms (sliced in 1/4)
  • 1/2 Sweet Potato (sliced into thin fries)
  • 3 Slices of Organic Middle Bacon
  • Table Spoon of Organic Coconut Oil


  • Start with the fries cooking them in a pan with the coconut oil for 5-10mins until lightly brown.
  • In a separate small pan cook the bacon and brown the mushrooms. Remove from pan.
  • Crack the eggs into the pan so they blend into each other keeping the yolks whole and not scrambled.
  • Place mushrooms on top of eggs.
  • When firm enough flip eggs on top of themselves to form omelette covering the mushrooms. Cook to desired texture.
  • Reheat bacon on the other half of pan.
  • Once cooked serve.

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