1. Heat a little butter (garlic butter adds extra flair) in a pan over medium heat.
2. Toss in the onions and mushrooms, sautéing them to golden perfection. Once they’re just how you like them, set them aside.
3. Crack the eggs into a big bowl, then stir in the cheese, bacon bits, and your favorite spices. 
4. Add a pat of butter to your pan (garlic butter again if you’re feeling fancy) and set it over medium-high heat.
5. Pour in half the egg mixture, tilting the pan to spread it evenly.
6. Let it cook until the edges set, but keep an eye on the bottom; you don’t want it burning.
7. If the top’s taking forever to set, pop a lid on to speed things up.
8. Once the omelet is mostly cooked, sprinkle half the sautéed onions and mushrooms on one side.
9. Carefully fold the other side over. Don’t stress if it’s not perfect, rustic is charming, right? Slide the omelet onto a plate, and your breakfast is ready.
10. Repeat with the rest of the mixture for the second omelet. Serve hot and enjoy.

Pro Tips:

• Want extra fluff? Whisk your eggs till they’re frothy before adding the mix-ins.
• No bacon? Swap it for cooked sausage, ham, or go veggie with spinach or bell peppers.
• Leftover mushrooms and onions? Toss them into tomorrow’s stir-fry, waste not, want not.