Photo of Mushroom and bacon omelette filling by WW

Mushroom and bacon omelette filling

Points® value
Total Time
20 min
10 min
10 min
This six-ingredient mushroom and bacon filling can elevate a simple omelette, adding rich, savory flavor. We’ve used cremini mushrooms, which are sometimes labeled baby bella or baby portobello. These small brown mushrooms have a firm texture and earthy flavor. They’re sautéed first to brown them and remove some of their moisture. They’re widely available in most grocery stores, but if your store doesn’t carry them, you can use white button mushrooms or chopped portobellos. We’ve called for fresh thyme, but you can substitute rosemary, tarragon, basil, or oregano. Use this filling in your own omelette recipe or use ours—search the site for Basic Omelette with Fresh Herbs.


Cooking spray

2 spray(s)

Cremini mushroom

4 oz, sliced

Table salt

1 pinch(es), optional


1 small, finely chopped

Fresh thyme

½ tsp, chopped

Cooked turkey bacon

2 slice(s), crumbled


  1. Coat a large nonstick skillet with cooking spray; heat over medium-high heat.
  2. When hot, add mushrooms and pinch salt (optional); cook, undisturbed, until mushrooms begin to release their water, 3-4 minutes. Stir; cook, undisturbed, 2-3 minutes more.
  3. Add shallot; cook, stirring occasionally, until pan is mostly dry and shallots are lightly browned, 3 minutes. Add bacon and thyme; stir and cook 1 minute more.
  4. Serving size: 1/2 of filling