Mushroom and Bacon Omelet

1/2 bag  Pistol River  dried sliced Shiitake (3/4oz size)
1 tblsp minced onion
1/2 tsp Mushroom Garlic Seasoning
3 strips bacon
1/4 cup cheddar cheese
3 eggs

Put mushrooms in a bowl and cover with hot tap water. I use 1- 3/4 bag of mushrooms for two omelet's. 
 Fry bacon until crisp, set bacon on paper towel to drain. Sauté onion  in a little bacon dripping until onion is tender, about 3 or 4 minutes. Drain mushrooms and squeeze out excess water, and add to the onion and Mushroom Garlic Seasoning, sauté them a couple of minutes, then set aside. Brush an omelet pan with a little bacon dripping, beat eggs and put in pan and cook until eggs are almost done. Do not turn the eggs over. The top will still be a little runny. You can cover it with a lid to help set the eggs. Pour the onion and mushroom mixture on one side of the eggs, top with bacon and cheese. Fold the omelet over and sprinkle a little cheese over the top. Serve with toast.

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