Bacon & Mushroom Omelets

Directions

1. In a nonstick skillet, cook bacon and mushrooms over medium heat until mushrooms are tender and bacon is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.
2. In a small bowl, whisk eggs and salt. In the skillet, heat 1 teaspoon butter over medium-high heat. Pour in half of the egg mixture. It should set immediately at edges.
3. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath. When eggs are thickened and no liquid egg remains, spoon half of mushroom mixture on one side. Fold omelet in half; slide out of pan onto a plate. Repeat to make a second omelet.
4. For sauce, in a small saucepan, melt 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.
5. Stir in cheeses and taco seasoning until cheese is melted. Serve with omelets and toppings as desired.