-KAREN GODFREY-
2 tb Butter
1 oz Mushrooms, sliced
1/2    Onion, chopped
2    Bacon strips, diced
1 ts Lemon juice
2    Eggs
1/2    Potato, cooked and diced
1 tb Parsley, fresh, chopped

Melt butter in an omelet pan or small skillet. Add mushrooms, onion, and
bacon, and saute until brown. Add lemon juice to deglaze pan. Remove and
reserve mixture.

Beat eggs and add potato. Heat pan and pour in egg mixture. Cook just until
edges are firm and the center is soft.

Place mushroom mixture on top of omelet and sprinkle with parsley. Fold in
half and serve immediately. S: Cooks From Around the World