Tear the maitake mushrooms into small pieces by hand. Remove the stem and seeds from the red bell pepper and dice into 1cm cubes.

Cut the bacon into 1cm wide strips.

Heat half of the olive oil (1/2 tbsp) in a frying pan over medium heat. Add the bacon, maitake mushrooms, and red bell pepper, and sauté until softened. Let cool slightly.

In a bowl, crack the eggs and whisk them. Add the sautéed mixture, shredded cheese, salt, and black pepper, and mix well.

Heat the remaining olive oil (1/2 tbsp) in the frying pan over high heat. Pour in the egg mixture and stir gently with chopsticks. Once semi-cooked, cover with a lid and steam over low heat for 4 minutes.