First wash the mushrooms and cut them into small pieces, they will serve as a filling for the omelette. Then finely dice the onion. Fry the bacon in a pan and then add the onions and mushrooms. Add a little water and stew with a lid until the mushrooms are soft, then remove from the stove.
Beat the eggs in a bowl and season with salt and pepper. If you like, you can add a pinch of nutmeg. Add the milk and mix. Heat a frying pan and the easiest way is to add two soup ladles of the egg mixture to the pan and let them set. When the egg mixture is firm, cover one half with the mushroom mixture and fold it up. Then carefully take the omelette out of the frying pan with two spatulas, place in an ovenproof dish and put in the oven at 200 degrees.
Bake more omelettes until all of the egg mixture is used up.
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