Omelet With Bacon Mushrooms and Ricotta
Ingredients
- 3 slices thick-cut bacon
- 4 ounces button mushrooms
- Kosher salt, freshly ground pepper
- 4 ounces fresh ricotta or cream cheese (about ½ cup)
- ¼ ounce Parmesan, finely grated (about ¼ cup)
- 6 large eggs
- 2 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon or other mustard
- 2 heads of Boston or Bibb lettuce, leaves separated
- Handful of chopped chives
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