Mushroom, Bell Pepper, and Cheese Omelet

READY IN: 22mins




  • To make the filling: In a nonstick skillet, melt the butter over medium heat.
  • Add in the bell pepper, onion, and mushrooms; stir/saute for about 5 minutes or until tender.
  • Add in Tabasco sauce and parsley; stir to combine; set aside.
  • To make the omelet: in a mixing bowl, whisk together the eggs, water, salt, and pepper.
  • Heat an 8-inch omelet pan over medium heat; add butter and swirl to coat the bottom of the pan.
  • When butter foams, pour egg mixture in all at once.
  • Let set for about 20 seconds or until edges begin to cook.
  • Using a spatula, gently lift edges of mixture and tilt skillet to allow uncooked egg mixture to flow underneath.
  • Continue to do this until the top is almost dry.
  • Spoon vegetable mixture over one half of the omelet; sprinkle MJ cheese over vegetable mixture.
  • Fold the other side of the omelet over to cover.
  • Let stand for a few seconds to let cheese melt.
  • Turn omelet out onto a warmed plate; sprinkle with parmesan cheese and garnish with parsley and tomato wedge.