Mushroom, Bell Pepper, And Cheese Omelet

1. 1

   To make the filling: In a nonstick skillet, melt the butter over medium heat.

2. 2

   Add in the bell pepper, onion, and mushrooms; stir/saute for about 5 minutes or until tender.

3. 3

   Add in Tabasco sauce and parsley; stir to combine; set aside.

4. 4

   To make the omelet: in a mixing bowl, whisk together the eggs, water, salt, and pepper.

5. 5

   Heat an 8-inch omelet pan over medium heat; add butter and swirl to coat the bottom of the pan.

6. 6

   When butter foams, pour egg mixture in all at once.

7. 7

   Let set for about 20 seconds or until edges begin to cook.

8. 8

   Using a spatula, gently lift edges of mixture and tilt skillet to allow uncooked egg mixture to flow underneath.

9. 9

   Continue to do this until the top is almost dry.

10. 10

    Spoon vegetable mixture over one half of the omelet; sprinkle MJ cheese over vegetable mixture.

11. 11

    Fold the other side of the omelet over to cover.

12. 12

    Let stand for a few seconds to let cheese melt.

13. 13

    Turn omelet out onto a warmed plate; sprinkle with parmesan cheese and garnish with parsley and tomato wedge.

* Per serving · 4 servings · Values may vary.